Pepparrotssas (Swedish Horseradish Cream Sauce)
Prep 5 min Total 15 min
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.
See Also
Brunsaus (Norwegian Brown Sauce)
Brun Sovs (Danish Brown Gravy)
Bearnaisesås (Swedish Bearnaise Sauce)
Brunsas (Swedish Brown Cream Sauce)
