1 cup mayonnaise
2 tablespoons caster sugar
2 teaspoons coarse powder
2 tablespoons cornstarch
6 tablespoons white sugar
4 teaspoons chicken bouillon
1 teaspoon onion powder
1 2/3 cups milk
1 1/2 teaspoons salt
1 lemon, zested and juiced
1 tablespoon distilled white vinegar
1 tablespoon dried mixed fruit
1 1 egg
2 tablespoons malt vinegar
2 tablespoons paprika
In a medium bowl, whisk together the mayonnaise, sugar, cornstarch and white sugar until smooth. Beat in the chicken bouillon granules, onion powder, milk and salt. Continue whipping until ingredients are well-combined. Cover and refrigerate at least 8 hours.
Preheat oven to 250 degrees F (120 degrees C).
In a small bowl, mix together the malt vinegar, mixed fruit, egg, malt vinegar and paprika.
Line a large baking pan or casserole dish with foil. Pour 2 tablespoons of horseradish mixture into the bottom of one-third of the foil-covered dish.
Bake in preheated oven until sauce is just boiling, about 10 minutes. Remove foil and let cool.
Pour sauce into prepared baking dish and sprinkle sauce with lemon zest. Pour on remaining fruit mixture. Cover with foil and bake 8 to 10 minutes more, basting the sides of the dish with sauce while doing so.
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