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Creamy horseradish or dill sauce
A roux-based horseradish or dill sauce with broth, milk, and cream, seasoned with vinegar and sugar. Serves 4 with beef or meat patties.
Save on PinterestRecipe at a glance
- Prep time
- 10 min
- Cook time
- 20 min
- Total time
- 30 min
- Servings
- 4 servings
- Difficulty
- Easy
- Cuisine
- Slovak
Horseradish sauce is a traditional creamy sauce made with a roux, broth, and milk, most often served with boiled beef and Slovak steamed bread dumplings. Stir in the grated horseradish only after taking the sauce off the heat, then season with vinegar and sugar. Replace the horseradish with dill to make a dill sauce that pairs well with meat or meat patties. You can add diced cooked potatoes or a beaten egg to the dill version.
Ingredients
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Instructions
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- Heat the oil and butter in a saucepan. Add the flour and cook slowly to make a light brown roux, taking care not to burn it. Remove from the heat and let cool briefly; this is optional, but it helps keep the sauce lump-free. Carefully pour in the broth first, then the milk, and stir thoroughly until smooth.
- Return the saucepan to the stove and stir the sauce frequently. Once it starts to thicken, stir constantly and pour in the cream. Season with salt and let boil briefly.
- Remove the sauce from the heat, stir in the grated horseradish, and season with vinegar and sugar. Do not cook it any further.
- Make dill sauce the same way: remove the béchamel sauce from the heat and stir in chopped fresh or frozen dill. Carefully season the finished sauce with vinegar, a pinch of sugar, and salt to taste.
Tip: Grate the horseradish just before stirring it in, as it quickly loses its pungency and darkens. Open a window while grating, as horseradish can strongly irritate your eyes and nose.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 422 kcal
- Protein
- 10.0 g
- Carbohydrates
- 23 g
- of which sugars
- 13 g
- Fat
- 33 g
- of which saturates
- 15 g
- Fiber
- 0.4 g
- Salt
- 1.0 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Chrenová alebo kôprová omáčka zo zápražky so smotanou
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