- 40 g (1.41 oz) horseradish, grated
- 45 ml (3 tbsp) milk
- 250 ml (1 cup) buttermilk
- 8 g (0.28oz/3/4 tbsp) cornstarch (cornflour)
The day before serving, combine the milk and buttermilk in a saucepan and bring to a boil. Add the cornstarch and whisk well, then cook for 2 minutes over low heat. Add the grated horseradish and cover the pan with plastic wrap (cling film). Infuse the mixture for 30 minutes at room temperature.
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