Horseradish Sauce

chefs-mate chefs-mate 0 Comments
Servings: 2 Difficulty: Intermediate
Jump To Recipe Print Recipe
A creamy, emulsified German-style sauce with a sharp, peppery kick and smooth texture.
Horseradish Sauce recipe image
Horseradish Sauce recipe image
Print Recipe

Horseradish Sauce

Author: chefs-mate Cuisine: Courses:
Difficulty: Intermediate
Servings: 2 Calories: 5.6

Description

This classic German horseradish sauce offers a sophisticated twist on the traditional condiment by emulsifying fresh grated horseradish with egg yolks, olive oil, and a touch of sherry wine vinegar. The result is a creamy, luxurious sauce that balances the intense heat of the horseradish with the richness of the oil and the softness of soaked bread. It provides a pleasant, lingering kick of heat that complements roasted meats, particularly pork or chicken, as well as hearty stews and cold cuts. The use of bread soaked in milk acts as a stabilizer, ensuring a smooth, thick consistency without the need for heavy cream. This versatile sauce is perfect for adding a vibrant, home-style flavor to your table. It is simple to make with pantry staples and delivers an impressive, restaurant-quality finish to everyday dishes. Serve immediately for the best texture and flavor.

Ingredients

Directions

  1. Whisk horseradish, egg yolks, salt, and pepper together in a medium-sized bowl until combined.
  2. Soak the bread in the milk in a small bowl for 1 minute.
  3. Remove the bread from the milk and squeeze out the excess liquid firmly.
  4. Whisk the squeezed bread into the horseradish mixture until smooth.
  5. Begin whisking in 1/4 cup of the olive oil drop by drop to start the emulsion.
  6. Once the initial oil is incorporated, whisk in the remaining olive oil in a slow, steady stream.
  7. Continue whisking until the sauce is thick and creamy.
  8. Whisk in the sherry wine vinegar and adjust seasoning if needed.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 5.6kcal
% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 4886.8mg204%
Total Carbohydrate 1.2g1%
Dietary Fiber 0.6g3%
Sugars 0.6g
Protein 0.3g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Serve this sauce immediately after preparation for the best texture and flavor. The emulsion may break if left to sit for too long or if heated.

For a milder heat, rinse the grated horseradish briefly under cold water before mixing. For extra heat, add more fresh horseradish.

Ensure the olive oil is added very slowly at the beginning to prevent the sauce from breaking. If it breaks, start again with a fresh egg yolk and slowly whisk in the broken sauce.

This sauce pairs excellently with roasted pork chops, chicken, or as a dip for pretzels and sausages.

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Re-whisk before serving if separation occurs.

Keywords: horseradish, sauce, german, creamy, emulsion, egg yolks, olive oil, sherry vinegar, bread, milk, condiment, peppery, sharp, roasted meat, pork, chicken, homemade, classic, whisk, fresh, spicy
Recipe Card powered by WP Delicious