Traditional Horseradish Sauce
Ingredients
- 50 gHorseradish (finely grated)
- 30 gUnsalted butter
- 30 gWheat flour
- 250 mlWhole milk
- 2 tbspCream
- 0.5 pcCitrus limon (L.) Burm. f. (juiced)
- 1 pinchGray sea salt
- 1 pinchWhite pepper ground
- 100 mlBeef stock (liquid)
Method
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.
- 1
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
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
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
Off the heat, add the lemon juice, salt, and white pepper. Taste: the heat should be present but rounded by the cream.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keep for 3 days in the refrigerator in an airtight container. Reheat gently in a double boiler.
