Traditional Horseradish Sauce

A smooth cream with a pungent kick, balanced by lemon acidity. The texture is thick and coating, perfect for lifting boiled meats or oily fish.

• Prep time: 10 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 156
• Protein: 4 g
• Carbs: 11 g
• Fat: 11 g

Ingredients

• 50 g Horseradish ( finely grated )
• 30 g Minimum butter sweet
• 30 g Wheat flour
• 250 ml Whole milk
• 2 tbsp Cream
• 0.5 piece Citrus limon (L.) Burm. f. ( juiced )
• 1 pinch Gray sea salt
• 1 pinch White pepper ground
• 100 ml Beef stock ( liquid )

Instructions

1. Making the roux

   In a saucepan, melt the butter over low heat without browning. Pour in the flour all at once and whisk. Cook for one minute: the mixture should foam slightly without browning.

2. Adding liquid and thickening

   Gradually pour in the milk and beef stock while whisking vigorously to avoid lumps. Bring to a simmer. The sauce should thicken until it coats the back of a spoon.

3. Horseradish infusion

   Add the grated horseradish and cream. Mix and let infuse for two minutes over very low heat. The sauce becomes glossy and the characteristic smell of horseradish is released.

4. Final seasoning

   Off the heat, add the lemon juice, salt, and white pepper. Taste: the heat should be present but rounded by the cream.

Chef's tips

• Never boil the sauce once the horseradish is added, as it destroys its pungency.
• If using fresh horseradish, grate it at the last moment to preserve its strength.

Storage

Keep for 3 days in the refrigerator in an airtight container. Reheat gently in a double boiler.