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horseradish sauce

updated

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Ingredients for 2 servings:

  • 25 g margarine
  • 25 g flour
  • 100 ml meat broth
  • 100 ml cream
  • 150 ml creamed horseradish
  • salt and pepper
  • nutmeg

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 15 minutes

suitable for beef and fried potatoes

For the horseradish sauce, I melt the margarine, add the flour, and sauté until golden brown. Then I deglaze it with the meat broth, add the cream, and a jar of creamed horseradish. Then I let it boil briefly, season, and my sauce is ready. The sauce goes well with beef brisket; see my recipe for beef soup with rice and vegetables. I always cook enough so that I can still have beef with horseradish sauce the next day. We serve it with crispy fried potatoes and salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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