Horseradish sauce

4 servings

30 minutes

Horseradish sauce is a traditional element of Russian cuisine, known for its bright, sharp taste and rich texture. Its history dates back centuries when horseradish was used to stimulate appetite and add zest to dishes. This sauce perfectly complements meat dishes, especially roasted or boiled beef, due to its spiciness and creamy sour cream base. The slight acidity of vinegar and the aroma of spices create a rich flavor palette, while grated horseradish adds characteristic heat. The thick consistency of the sauce makes it an excellent addition not only to meat but also to potato or root vegetable dishes. It is an ideal choice for those who appreciate rich and expressive flavors in traditional Russian gastronomy.

Energy value per serving

• Calories: 176.8
• Proteins: 1.7g
• Fats: 16.5g
• Carbohydrates: 4.8g

Ingredients

• Wheat flour: 1 tbsp
• Horseradish: to taste
• Vinegar: 2 tbsp
• Vegetable oil: 2 tbsp
• Sour cream: 200 g

Cooking steps

1. Slightly fry a tablespoon of flour with the same amount of oil, dilute with a cup of hot broth obtained from cooking meat products, add sour cream, and cook on low heat for 5-10 minutes.

   Required ingredients:

   • Wheat flour: 1 tablespoon
   • Vegetable oil: 2 tablespoons
   • Sour cream: 200 g

2. Prepare the horseradish simultaneously: in a small pot or pan, place 2 tablespoons of butter and grated horseradish and lightly sauté.

   Required ingredients:

   • Horseradish:  to taste
   • Vegetable oil: 2 tablespoons

3. Then add 1-2 tablespoons (depending on strength) of vinegar and the same amount of water or broth, add 1 bay leaf, 5-8 black peppercorns (or 1/10 of a pod), and place on the heat to evaporate the liquid.

   Required ingredients:

   • Vinegar: 2 tablespoons
   • Vinegar: 2 tablespoons

4. Add the cooked horseradish to the prepared sauce, bring to a boil, then remove from heat, season with salt, add a piece of butter, and stir.