Freshly grated or jarred horseradish stirred into soured cream with lemon juice and a touch of Dijon mustard creates a sharp, clean condiment that cuts through rich, oily flavours. This horseradish cream is simple but thoughtful — a balance of heat, acidity, and creaminess that complements grilled mackerel, beef, or any fish with a pronounced flavour.

The beauty of this sauce lies in its straightforward ingredients and technique. Using soured cream as a base keeps it fresh and tangy, while the horseradish brings a natural heat without overpowering. A little caster sugar rounds out the sharpness, and salt brings everything into focus. It’s a versatile companion that elevates everyday BBQ without fuss or pretension.

This is BBQ cooking as it should be — practical, seasonal, and rooted in good flavour. Whether you’re firing up the grill for a quick midweek meal or slow-cooking over coals at the weekend, this horseradish cream adds a clean, bright note that cuts through the richness and keeps things balanced. It’s a reminder that sometimes the simplest sauces make the biggest difference.