Horseradish Sauce

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Servings: 4 Difficulty: Intermediate
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A creamy, pungent white sauce perfect for fish and roast meats
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This rich and creamy Horseradish Sauce combines the comforting base of a classic béchamel with the sharp, sinus-clearing kick of fresh horseradish and Dijon mustard. The addition of egg yolks and heavy cream creates a luxurious, velvety texture that coats every bite beautifully. It is an elegant yet approachable sauce that pairs exceptionally well with delicate white fish, such as cod or halibut, or alongside roasted chicken and pork. The balance of dairy richness and spicy heat makes it a versatile condiment for both weeknight dinners and special occasion meals. Prepare it just before serving to maintain its vibrant flavor and smooth consistency.

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Horseradish Sauce

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 387.3

Description

This rich and creamy Horseradish Sauce combines the comforting base of a classic b&# 195;©chamel with the sharp, sinus-clearing kick of fresh horseradish and Dijon mustard. The addition of egg yolks and heavy cream creates a luxurious, velvety texture that coats every bite beautifully. It is an elegant yet approachable sauce that pairs exceptionally well with delicate white fish, such as cod or halibut, or alongside roasted chicken and pork. The balance of dairy richness and spicy heat makes it a versatile condiment for both weeknight dinners and special occasion meals. Prepare it just before serving to maintain its vibrant flavor and smooth consistency.

Ingredients

Directions

  1. Melt butter in a medium saucepan over medium heat.
  2. Whisk in flour and cook, stirring constantly, for 1 minute to form a roux.
  3. Gradually pour in the boiling milk while whisking continuously to prevent lumps.
  4. Bring the mixture to a boil and cook, stirring frequently, for 2 minutes until thickened.
  5. Remove from heat and stir in horseradish, Dijon mustard, and white wine vinegar.
  6. In a small bowl, lightly beat the egg yolks.
  7. Temper the egg yolks by slowly drizzling a few spoonfuls of the hot sauce into the yolks while whisking.
  8. Pour the egg yolk mixture back into the saucepan, stirring constantly.
  9. Return the saucepan to medium-low heat and cook, stirring constantly, until the sauce thickens slightly. Do not let it boil.
  10. Stir in the heavy cream until fully incorporated.
  11. Season with salt and ground pepper to taste.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 387.3kcal
% Daily Value *
Total Fat 29.6g46%
Saturated Fat 13.6g68%
Cholesterol 584.0mg195%
Sodium 194.5mg9%
Total Carbohydrate 17.1g6%
Dietary Fiber 0.8g4%
Sugars 7.3g
Protein 13.4g27%

* 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

Do not allow the sauce to boil after adding the egg yolks, or they may curdle.

For milder heat, rinse the horseradish with cold water before adding it to the sauce.

This sauce is best served immediately. If it thickens too much upon standing, thin it with a splash of warm milk or cream.

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat, stirring frequently.

Keywords: horseradish, sauce, creamy, dijon, mustard, fish, roux, bechamel, white sauce, pungent, rich, vegetarian, egg yolks, heavy cream, comfort food, condiment, roast chicken, spicy, dairy, classic
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