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Peel the brown skin from about 100g of fresh horseradish root using a vegetable peeler, then rinse well.
Grate the peeled horseradish finely using the fine side of a box grater or pulse in a food processor until fluffy but not paste-like.
Transfer the grated horseradish to a small bowl and add 2 tablespoons of white wine vinegar, a ¼ teaspoon of fine sea salt and a pinch of caster sugar; stir to combine.
Gently fold in 150ml of cold double cream until the sauce is smooth and creamy.
Taste the sauce and adjust seasoning with a little more salt or sugar, if needed.
Chill the sauce in the fridge for about 30 minutes to let the flavours meld.
Store any leftovers in an airtight container in the fridge for up to a week.