ReceptnaptárCreamy Milk Horseradish
Milk horseradish sauce is the gentle, creamy sauce of Hungarian cuisine: the milk and the roux soften the sharpness of the horseradish, so children like it too. It is the classic companion of boiled beef, ham and hard-boiled eggs. Old recipes called for a little sugar; today a splash of lemon juice goes in as well, which makes it taste fresh.
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Ingredients
Method
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- Peel the horseradish root, rinse it in cold water and grate it on a fine grater. Work in a well-ventilated place, because the fumes sting the eyes. If using jarred horseradish, skip this step.
- Put the grated horseradish in a bowl and let it stand for 10 minutes at room temperature so its sharpness mellows a little.
- Melt the butter in a small saucepan over medium heat, add the flour and stir for 1-2 minutes to make a pale roux that does not brown.
- Gradually pour the cold milk into the roux, stirring with a whisk so no lumps form. Cook over low heat, stirring constantly, for 3-4 minutes until you have a thick, creamy, béchamel-like sauce.
- Remove from the heat and stir in the sugar, salt, pepper, lemon juice and grated horseradish. Do not cook the sauce any further, as the horseradish would lose its pungency.
- Serve immediately while warm, with boiled beef, ham, hard-boiled eggs or boiled potatoes.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Add the horseradish at the end of cooking so it keeps its pungency.
- If you prefer it milder, let the grated horseradish stand longer, or cook it together with the milk.
- You can add the milk lukewarm, but cold milk causes fewer lumps.
- It is best to eat the sauce fresh, as it thickens on standing.
Frequently asked questions
Can it be made ahead?
The roux-and-milk sauce can, but stir in the horseradish only just before serving, because reheating weakens it.
What can replace fresh horseradish?
Strong jarred horseradish, but add it more cautiously, as it is saltier and more vinegary.
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