This recipe follows the traditional method of making horseradish sauce or “sauce au raifort”, which begins by making a béchamel or white sauce as the base. You can, however, make a cold version of the sauce by starting with a mixture of mayonnaise and sour cream, but I tend to prefer the more traditional version. I love serving this horseradish sauce alongside prime rib or even pot roast. It will surely impress!
MAKE IT AHEAD
You can easily make this recipe ahead and store it in the fridge overnight. Just allow the sauce to cool completely, then place it in an airtight container in the fridge. To prevent a skin from forming, you can place a piece of wax paper or plastic wrap directly on the surface of the sauce.
When ready to use, heat it up slowly (whisking frequently) over low heat until warmed through.
Start by heating the butter in a saucepan set over moderate heat.
Whisk in the flour and cook the butter and flour together for about 2 minutes.
Meanwhile, heat the milk (I use the microwave). While whisking, slowly pour in hot milk and continue whisking until the mixture begins to thicken and turn into a sauce.
Remove the saucepan from heat and season with salt and pepper.
While off heat, whisk in the prepared or creamed horseradish, along with the Dijon mustard and white wine vinegar. Then, slowly whisk in the 2 egg yolks.
Set the saucepan back over moderate heat and whisk constantly for about 10 minutes, until the sauce reaches a temperature of about 165℉ (hot enough to cook the egg yolks). Make sure to heat the sauce slowly so it does not come to a simmer.
Finally, slowly whisk in the heavy cream. Taste the sauce for seasoning, adding in more of any of the ingredients, as desired.
Serve the horseradish sauce warm or tepid, as desired. Note that the sauce will continue to thicken as it stands/cools.
Traditional Horseradish Sauce (Sauce au Raifort)
Ingredients
- 3 Tbsp unsalted butter
- 3 Tbsp all-purpose flour
- 1 ½ cup hot milk
- 1 tsp kosher salt (I use Diamond Crystal)
- ¼ tsp ground black pepper
- 4 Tbsp prepared or creamed horseradish
- 2 Tbsp Dijon mustard
- ½ tsp white wine vinegar
- 2 large egg yolks
- ⅓ cup heavy cream
Instructions
- Heat butter in a saucepan over moderate heat.3 Tbsp unsalted butter
- Whisk in flour. Cook for 2 minutes.3 Tbsp all-purpose flour
- Slowly whisk in hot milk. Whisk until sauce thickens (about 5 to 7 minutes).1 ½ cup hot milk
- Remove sauce from heat. Season with salt and pepper.1 tsp kosher salt¼ tsp ground black pepper
- Off heat, whisking constantly, add in horseradish, Dijon mustard, and white wine vinegar. Slowly whisk in egg yolks.4 Tbsp prepared or creamed horseradish2 Tbsp Dijon mustard½ tsp white wine vinegar2 large egg yolks
- Set saucepan back over moderate heat. Whisking constantly, continue cooking the sauce until it reaches a temperature of about 165℉ (about 10 minutes), but do not bring to a simmer.
- Slowly whisk in heavy cream. Taste for seasoning. Serve warm or tepid. (Note: sauce will thicken as it stands/cools.)⅓ cup heavy cream
