Saturday, July 7, 2012

Töginger Meerrettichsauce

A simple but very effective sauce made from fresh horseradish root.

It's based on butter, flower and beef stock.

10 cm fresh horseradish root (finely grated).
1 tablespoon butter
1 tablespoon flower
1 tablespoon breadcrumbs
250 ml beef stock.
a dash of cream

Melt the butter in a sauce pan. Add flower, breadcrumbs, beef stock and horseradish and whisk. Add salt and cream.

Don't use commercial stock, otherwise the sauce will be too salty.

Packed in foil fresh horseradish will stay fresh for a couple of weeks if kept cold.

Serve on cooked beef, like Tafelspitz.

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