A German classic served alongside boiled meats and smoked fish, Meerrettich sauce is a horseradish cream that thickens gently over low heat. It is a festive-table favourite next to roasts and poached meats.
Melt the butter in a small pan, add the flour and cook for 2 minutes without letting it clump. Whisk in the cream a little at a time until smooth.
Stir in the grated horseradish, sour cream, salt and sugar, then simmer gently over low heat for 25 minutes until the sauce thickens.
Off the heat, stir in the lemon juice, let it rest for 5 minutes and serve warm.
Do not let the sauce come to a hard boil — cream-based sauces can split at high heat, so thicken it patiently over low heat. Allergens: contains milk and dairy, wheat (gluten).
If you cannot find fresh horseradish, jarred grated horseradish works too — just drain it well so the sauce does not turn watery.
Admin DadaGastro · verified in test kitchenYılbaşı sofrasında rosto yanında denedim, kıvamı tam kararında oldu ve herkes tarifi istedi.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.