Horseradish sauce

OK, quality beef, barbie-flame-grilled to a near-crisp on the outside and raw in the middle needs a strong condiment. Horseradish is that complimentary foil. Pugs can whistle, though...

I got this bit of root unexpectedly at work from a kindly colleague's allotment.

I wanted to just grow it, but couldn't resist eating it.

For this, I used the more tender end root, cleavering off about 5-6 inches.

I may still plant the top bit and see if it revives after its ordeal.

This is the easiest sauce ever. First peel the root.

...till some sodt and tender lengths of core remain.

Finely grate...

It is quite dry, more like parsnip than carrot for wetness.

But grating leaves it slightly longer than wanted, so out wth the chopper.

Without this step, the grated root is slightly too dry and fibrous, After a fair bit of chopping and some flat-of-the-blade crushing, it ends up as a pile of softish pulp.

Effectively the cleavering is pre-chewing the flesh so that it does not feel tough on the mouth when blended into the sauce.

Pop it in pyrex

And slather in mayo.

Agitate

I left this for about 2 hours after mixing.

And serve with a gratuitously proportioned mixed grill -  steak, burger, chops and chips. It is fair to say, I enjoyed that.

Alternatives
I think cream cheese instead of mayo would have been pretty good, one of those whipped/strained yoghurts like Total/Skyr or perhaps soured cream.