John Myers
Horseradish Sauce – Variant Based on Bechamel
The perfect horseradish sauce – variant based on bechamel recipe with a picture and simple step-by-step instructions.
- 100 g Butter
- 2 tbsp Flour
- 200 ml Cream
- Meat broth or stew
- 1 tsp Mustard medium hot
- Horseradish from the jar as desired
- Salt pepper
- Melt the butter, stir in the flour, sweat lightly. Add the cream and bring to the boil while stirring. Add enough broth to achieve the desired consistency. Remove from heat, season with salt and pepper, stir in the mustard and then mix in the horseradish until you get the heat you want.
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