A classic German horseradish sauce served with boiled meats and smoked fish, Meerrettich thickens as cream simmers gently. Serve it with roast or boiled meats for a celebratory meal.
Melt the butter in a small saucepan. Add the flour and cook for 2 minutes, stirring to prevent lumps. Gradually pour in the cream while whisking until smooth.
Stir in the grated horseradish, sour cream, salt, and sugar. Simmer gently over low heat for 25 minutes, until thickened.
Remove from the heat, stir in the lemon juice, and let rest for 5 minutes. Serve warm.
Do not boil the sauce over high heat; cream sauces can split when boiled. Thicken it patiently over low heat. Contains milk and dairy, and wheat/gluten.
Yılbaşı sofrasında rosto yanında denedim, kıvamı tam kararında oldu ve herkes tarifi istedi.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
