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  Added: Oct 11, 2006  •  Visited (274)  •  Print version Print this recipe (13)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Horseradish Sauce
(Krensauce)
What You Need:
  • 4 tablespoons unsalted butter
  • ¼ cup finely chopped onions
  • 4 tablespoons flour
  • 2 cups beef stock, fresh or canned
  • 4 tablespoons grated fresh horseradish root or prepared horseradish, drained and squeezed dry
  • ¼ teaspoon salt
  • Freshly ground black pepper
  • 1 tablespoon lemon juice
  • 1 teaspoon sugar
  • ¼ cup heavy cream

  • How To Cook:
    1. Melt the butter in a heavy 8-inch skillet over medium heat. When the foam has subsided, add the onions and cook them, stirring occasionally, for 2 or 3 minutes.

    2. Stir in the flour and continue to cook for about 8 minutes longer, stirring constantly, until the onions and flour become lightly colored.

    3. Add the stock, the horseradish, salt, pepper, lemon juice and sugar. With a wire whisk stir the sauce, still over medium heat, until it becomes thick and smooth.

    4. Turn the heat to low and stir in the cream. Simmer the sauce for about 2 minutes over very low heat. Do not boil. Taste for seasoning and serve with boiled beef.

    To Make: 2½ cups of sauce
    This recipe is also available in:
    Cuisine » Europe » Austria
    Main Ingredient » Vegetables » Horseradish
    Dish » Sauces & Condiments



     




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