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–+ servings

Horseradish Sauce

Balazs
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Prep Time 20 minutes
Total Time 20 minutes
Cuisine Hungarian
Servings 16 servings

Ingredients
  

  • 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.