Warm Horseradish Sauce Recipe

This warm horseradish sauce starts with a pale butter and flour roux, thinned with stock and cream. Add grated horseradish towards the end and adjust the amount gradually to suit your taste. Serve the sauce with boiled eggs, roast meat or potatoes.

Ingredients for four servings

• 1 tablespoon butter
• 1 level tablespoon plain wheat flour
• 250 ml mild vegetable or meat stock
• 100 ml cream, 30% fat
• 2 to 3 tablespoons grated horseradish
• Salt and pepper to taste
• A few drops of lemon juice, optional

Use freshly grated horseradish or prepared grated horseradish from a jar. Their heat and acidity differ, so start with the smaller amount. Choose a mild stock that will not overwhelm the horseradish. If the stock is salty, taste the finished sauce before seasoning.

Making the pale base

Melt the butter in a small saucepan over low heat. Add the flour and stir with a whisk for about a minute. The flour should combine with the fat without browning. This pale roux thickens the sauce while keeping its flavour delicate.

Gradually pour in the stock, whisking constantly. Start with a few tablespoons and smooth out the thick mixture before adding the rest. This helps prevent lumps. Bring to a gentle simmer and cook over low heat for about 3 minutes, stirring along the bottom of the pan too.

Adding cream and horseradish

Pour the cream into the hot base and stir thoroughly. Warm briefly over low heat until smooth. Add two tablespoons of horseradish and taste. For a stronger flavour, add another tablespoon or a little more, bearing in mind that fresh horseradish can be particularly hot.

Once the horseradish is added, the sauce needs only brief heating. Long cooking can weaken its flavour. Season with pepper, salt if needed and a few drops of lemon juice. If jarred horseradish is already sour, lemon may not be necessary. The sauce should lightly coat a spoon and pour easily over food.

Adjusting texture and flavour

If the sauce is too thick, stir in warm stock or water a tablespoon at a time until it reaches the desired consistency. If too thin, cook the base a little longer before adding the horseradish so some liquid evaporates. It also thickens slightly as it cools, so avoid reducing it too much.

Whisk out any lumps or pass the sauce through a sieve. Extra cream and a little stock will soften excessive heat, though they will increase the quantity. If the sauce tastes bland, check the salt first, then add a little horseradish or lemon. Season in small amounts and taste after each addition.

Serving and storage

Pour over hard-boiled eggs, slices of boiled meat or a roast. The sauce also goes well with potatoes and cooked vegetables. Horseradish can also accompany a dish such as sour rye soup. For a milder accompaniment, try mushroom sauce.

Serve the sauce soon after making it. Cool leftovers quickly, put in a closed container and refrigerate. Use within 2 to 3 days. Reheat over low heat, stirring and adding a little water or stock if needed. Avoid boiling vigorously, which can affect the texture. After reheating, add a little horseradish if the flavour has weakened.

Stir again before serving, as a thin layer may form on the surface. If waiting for the rest of the meal, keep it covered briefly over very low heat. Thin with a tablespoon of warm stock if needed.

FAQ

Can I make the sauce without cream?

Yes. Replace it with extra stock. The sauce will be less creamy, but the roux will still thicken it. Season at the end, as the stock may be salty.

Does fresh horseradish need to be cooked first?

No. Finely grate the peeled root and add it towards the end. Start with a small amount, as freshly grated horseradish can be intense.

How do I avoid lumps?

Add the stock to the roux gradually, whisking constantly. Smooth out the first addition of liquid thoroughly before adding more.