Horseradish
Instructions
Put in a casserole 10 cl of broth and let boil, for 20 minutes, the grated horseradish.
Diluted with remaining béchamel sauce broth, add the grated bread crumbs.
the cream, mix well and add the horseradish.
Mix thoroughly with a wooden spoon and let thicken over high heat for a few minutes.
Pass through a sieve and add to mixture one egg yolk and pepper, adjust salt if necessary.
Heat the sauce again and, when serving, add the mustard already dissolved in vinegar.
If the sauce is too thick, you can dilute it with a few tablespoons of hot broth.
The amount of mustard powder can be varied to reduce or increase the strong taste of the sauce.
If the horseradish is cool and very spicy; the addition of mustard should be reduced to a teaspoon.
Ingredients and dosing for 4 persons
- 60 g of grated horseradish
- 30 g of grated bread crumbs
- 150 cl of meat broth (cube)
- 1/2 cup of bechamel
- 1/4 cup of cream
- 1 egg yolk
- 1 teaspoon of english mustard powder dissolved in 1 teaspoon vinegar
- Salt
- Pepper