Pepparrotssas (Swedish Horseradish Cream Sauce)

November 23, 2009

Pepparrotssas (Swedish Horseradish Cream Sauce) - kvalifood.com

A warm white sauce with freshly grated horseradish stirred in at the end. The standard version is a bechamel (butter-flour-milk), but a richer broth-based version exists for serving alongside boiled beef. Horseradish must never be boiled in the sauce – it turns bitter.

Makes ca. 500 ml (4 servings)

Ingredients

50 g butter
3 tbsp wheat flour
400 ml whole milk
100 ml heavy cream
3-4 tbsp freshly grated horseradish root, to taste
1/2 tsp salt
white pepper, to taste

Directions

Melt butter in a saucepan over medium heat. Whisk in flour and stir until the roux is smooth and bubbling, about 1 minute. Do not let it brown.

Gradually add milk and cream while whisking constantly to prevent lumps. Bring to a gentle boil and simmer for 5 minutes, stirring regularly, until smooth and thickened.

Remove from heat. Stir in freshly grated horseradish, salt, and white pepper. Taste and adjust horseradish and seasoning. Do not reboil after adding horseradish.

Serve immediately with fried or boiled sausage, boiled potatoes, mild fish, or roasted root vegetables.

Notes

If using prepared horseradish from a tube or jar, start with 1 tbsp and adjust – it is more concentrated.

For a broth-based version (traditional with boiled beef): replace the milk with 600 ml beef broth and 150 ml heavy cream. The rest of the method is the same.

The sauce thickens as it cools. Thin with a splash of milk when reheating.