Meerrettichsauce

April 28, 2015

Meerrettichsauce - kvalifood.com

A German horseradish sauce made on a white roux base with cream and beef broth. It is the classic accompaniment to Tafelspitz (boiled beef), pot roast, and cold sliced meats. The horseradish is added off the heat to preserve its bite – boiling kills the volatile compounds that give it its sharpness.

Makes ca. 500 ml

Ingredients

40 g unsalted butter
40 g all-purpose flour
400 ml beef broth
100 ml heavy cream
80-100 g prepared horseradish, well drained (or 50-60 g freshly grated horseradish root)
1 tbsp fresh lemon juice
1 tsp sugar
salt, to taste
white pepper, to taste

Directions

Melt the butter in a medium saucepan over medium-low heat. Add the flour and whisk continuously for about 2 minutes to cook the roux without browning. It should stay pale.
Gradually pour in the beef broth while whisking constantly. Increase heat to medium and bring to a gentle simmer. Cook 3-5 minutes, stirring frequently, until thickened and the raw flour taste has gone.
Stir in the cream and heat through for another minute.
Remove from heat or reduce to very low. Stir in the horseradish, lemon juice, and sugar. Season with salt and white pepper.
Taste and adjust – more horseradish for heat, more lemon for brightness, more sugar to balance.
Serve warm alongside boiled beef, pot roast, boiled potatoes, or cold sliced meats.

Notes

Add the horseradish off the heat or at minimal temperature. Boiling destroys the sharp compounds.
Jarred horseradish is milder and more vinegary. Freshly grated is sharper. If using fresh, start with less and adjust upward.
Stock quality matters. If using store-bought, unsalted is better so you control the seasoning.
The sauce reheats well but may thicken – thin with a splash of broth. The horseradish will lose some punch on reheating.
For a cold version: mix 3-4 tbsp prepared horseradish with 120 g sour cream, 2 tbsp mayonnaise, 1 tbsp mustard, salt and pepper. Good with cold cuts.
White pepper is traditional in German white sauces – it avoids black specks.