It’s simple, straightforward and startling in its effect on the palate.
Start by making a basic white sauce from flour, butter and milk. You’ll need about 500ml of thin white sauce, cooked until there is no trace of flouriness.
Stir a heaped tablespoon of finely grated horseradish into the hot sauce.
When the horseradish is just heated through, stir in a small knob of butter and a quarter teaspoon of mustard powder
Drizzle the hot horseradish sauce over slices of boiled pork and enjoy.
The sauce also goes well with oily fish, particularly mackerel.