Creamy Horseradish Sauce
Creamy horseradish sauce with whipping cream and freshly grated horseradish is a classic of Czech cooking. It is made from a light roux and stock and finished with salt, sugar and a drop of vinegar. Serve it with a slice of boiled beef or pork and bread dumplings. This sauce used to be known as posvícenská.
Total: 45 min
Servings: 4
Method
01.
Make a light roux from the butter and flour, thin it with the stock and simmer. Whisk the egg yolks into the cream, add them to the sauce together with the freshly grated horseradish and simmer briefly. Season with salt. Serve with a slice of boiled beef or pork and bread dumplings. Prepared this way, the horseradish sauce used to be called posvícenská.
02.
Add a little caster sugar and a few drops of vinegar.
03.
Vegetarian version: Use milk instead of the stock and replace the slice of meat with, for example, a hard-boiled egg.
04.
Quick version with sour cream: Season the meat slices (poultry or pork) with salt and pepper, make small cuts around the edges and fry them on both sides in hot oil until golden. Keep the slices warm, add a tablespoon of plain flour to the drippings, let it foam, then pour in 250 ml of stock (water), the sour cream (200 ml) and horseradish to taste. Season with salt, sugar and vinegar and let it simmer. Serve with potatoes or dumplings and pour the hot sauce over the slices on the plates.
