Creamed Horseradish Sauce

The king of all condiments for meat. Yum yum yum! I love this stuff and use it on steak, boerewors (South Afric's signature grilled sausage) and even grilled bread. It's a little labour intensive to get it right but make a healthy batch and it will last you weeks in the fridge.
Using fresh horseradish root I grate it up and then add vinegar liberally with a bit of salt to turn it into prepared horseradish. I then add crème fraîche and dijon mustard in equal amounts and then a squeeze of lime and another pinch or two of salt and then a few pinches of sugar.
You can use it on pork and chicken too, and even a stronger tasting fish and any number of veggies. Oh, and did I mention the grilled bread!