Traditional Horseradish Sauce (Sauce au Raifort)
This tangy, creamy horseradish sauce is the perfect accompaniment to prime rib, roast beef, and steaks.
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
Nutrition
Calories: 515kcal | Carbohydrates: 23g | Protein: 12g | Fat: 43g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 296mg | Sodium: 1545mg | Potassium: 448mg | Fiber: 2g | Sugar: 13g | Vitamin A: 1662IU | Vitamin C: 8mg | Calcium: 308mg | Iron: 1mg