Horseradish Sauce

This horseradish sauce is perfect to fill a ham roll or some sweet buns. To get intense flavors, this sauce uses a more buttery béchamel sauce, whipped butter, and of course horseradish. It can be a very delicious filling on your buffet table, and it’s also surprisingly easy to make.

As far as the horseradish, I recommend using preserved horseradish with vinegar. You can buy this at most grocery stores, but here I compiled a list of recommended horseradish products on Amazon. You can order these online.

Horseradish Sauce Recipe

1. First prepare your bechamel sauce. Melt half of the butter (7 tbsp) in a pot and add the flour. Also heat up the milk with the heavy cream in another saucepan.

For further details about bechamel sauce, please click here.



2. Cook the flour in the butter for 3-4 minutes. It’s ready when it’s been foaming for a minute or so.



3. Remove the flour/butter saucepan from the heat and pour in the hot mixture of milk and heavy cream. Stir quickly.

By doing so, it’s almost impossible to end up with lumps. But if there’s still a few lumps, grab an immersion blender and it’ll smooth your cream out in no time.



4. Put your saucepan back on the stove on low heat. Stir continuously until it thickens. If you used hot milk, it should take no more than 2 minutes.
5. Remove your bechamel sauce from the heat and let it cool off to room temperature.
6. Season with salt and ground white pepper.

You can also use black pepper, but then you’ll en up with tiny black dots in your horseradish sauce. But there’s no flavor difference between them.

7. Beat the remaining half of the butter (7 tbsp, at room temperature) with a mixer for about 2 minutes, until it’s fluffy.



8. Add the horseradish to your butter and mix it again until it’s fluffy.

The amount of horseradish you want to use is a matter of taste. 5 ounces (150 g) of horseradish gives it a pleasant horseradish taste. But if you prefer a stronger taste, you can always add more.

9. Pour in the already cooled off bechamel sauce, and mix the whole horseradish sauce thoroughly with a spatula or wooden spoon.

If you use it to make ham rolls, this recipe makes enough horseradish sauce to fill 15-20 slices of ham.

Hungarian name: tormakrém.

Horseradish Sauce

Balazs

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Prep Time 20 minutes mins

Total Time 20 minutes mins

Cuisine Hungarian

Servings 16 servings

Ingredients

  

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• 14 tbsp butter (200 g)
• 6 ½ tbsp plain flour (50 g)
• 1 cup milk (250 ml)
• 1 cup heavy cream (250 ml)
• 1/2 tsp salt
• 1/8 tsp ground white pepper
• 5 oz horseradish with vinegar (150 g) (See recommendations in the recipe)

Instructions

 

• First prepare your bechamel sauce. Melt half of the butter (7 tbsp) in a pot and add the flour. Also heat up the milk with the heavy cream in another saucepan.
• Cook the flour in the butter for 3-4 minutes. It’s ready when it’s been foaming for a minute or so.
• Remove the flour/butter saucepan from the heat and pour in the hot mixture of milk and heavy cream. Stir quickly.
• Put your saucepan back on the stove on low heat. Stir continuously until it thickens. If you used hot milk, it should take no more than 2 minutes.
• Remove your bechamel sauce from the heat and let it cool off to room temperature.
• Season with salt and ground white pepper.
• Beat the remaining half of the butter (7 tbsp, at room temperature) with a mixer for about 2 minutes, until it’s fluffy.
• Add the horseradish to your butter and mix it again until it’s fluffy.
• Pour in the already cooled off bechamel sauce, and mix the whole horseradish sauce thoroughly with a spatula or wooden spoon.