Rocket Sauce with Horseradish
This fresh tasting, healthy sauce goes beautifully with cold meat, or with cold poached salmon or smoked trout.
Overview
A vibrant, herb-forward cold sauce combining peppery rocket with sharp horseradish notes. The yoghurt base provides creaminess while lemon brightens the palate, creating an elegant, light accompaniment to cold meats and fish.
Ingredients
Base
- 60 grams rocket leaves (stalks removed)
- 150 grams Greek yoghurt
Flavourings
- 1 tablespoon Dijon mustard
- 3 teaspoons fresh horseradish (finely grated)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons milk
- 1 lemon (juice)
- 1 clove garlic (finely chopped)
- salt
- pepper
Method
Stage 1 - Blend rocket mixture
- Put all the ingredients, except the yoghurt and seasoning into a blender and process for 2-3 minutes until smooth.
Stage 2 - Add yoghurt
- Transfer to a large bowl and whisk in the yoghurt until combined.
- Season the sauce with salt and pepper to taste.
Stage 3 - Chill & serve
- Cover with cling film and refrigerate until ready to use.
- This sauce keeps well for 2-3 days in the fridge, needing only a quick whisk before serving.
Notes
- **Rocket: Use tender rocket leaves; mature leaves become bitter and fibrous.
- Fresh horseradish: Use freshly grated if possible; prepared horseradish in jars loses potency.
- Yoghurt quality: Greek yoghurt's richness is essential; regular yoghurt results in thinner sauce.
Serving
Serve chilled alongside cold roasted meats, cold roasted poultry, cold poached salmon, or smoked trout. Also excellent as a condiment with charcuterie.
Storage
- Keeps refrigerated for 2-3 days in an airtight container, covered.
- Do not freeze; yoghurt texture becomes grainy upon thawing.
- Best eaten fresh; flavour peaks within first 24 hours.
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