HORSERADISH SAUCE, No. 2
This classic horseradish sauce offers a bold and zesty flavor, perfect for complementing roasted meats or adding a kick to sandwiches. The sauce combines the sharp bite of grated horseradish with a touch of sweetness and acidity, creating a balanced and satisfying condiment. This recipe is easy to prepare and adds a delightful zing to any meal.
Ingredients
- 1 tablespoon Butter or neutral oil (Originally fat. Substituted with butter or neutral oil.)
- 1/4 unit Onion
- 1 tablespoon Flour (Originally cracker meal or flour.)
- 2 tablespoons Grated horseradish
- 1/2 cup Beef or vegetable stock (Quantity estimated (not specified in original recipe))
- 1 tablespoon Brown sugar
- 2 units Whole cloves
- 2 units Bay leaves
- 1/4 teaspoon Salt (Quantity estimated (not specified in original recipe))
- 1/4 teaspoon Black pepper (Quantity estimated (not specified in original recipe))
- 2 tablespoons Vinegar
- 1 tablespoon Grated horseradish
- 1 teaspoon Brown sugar (Quantity estimated (not specified in original recipe))
- 1 teaspoon Vinegar (Quantity estimated (not specified in original recipe))
Instructions
- 1Heat the butter or oil in a frying pan over medium heat. Add the chopped onion and cook until lightly browned, about 5 minutes.
- 2Add the flour to the pan and cook, stirring constantly, until lightly browned, about 1 minute. Add 2 tablespoons of grated horseradish, and cook for another minute, stirring constantly.
- 3Add the soup stock, brown sugar, cloves, bay leaves, salt, pepper, and vinegar. Bring to a simmer and cook for a few minutes, stirring occasionally.
- 4Stir in the remaining horseradish. Taste and add more sugar or vinegar if needed. Place the cooked meat in the sauce and cover to keep warm until ready to serve.