Czech Horseradish Sauce (Křenová omáčka)

Here is a recipe for a white creamy sauce with shredded horseradish, a comforting dish often served in the Czech Republic with dumplings and a slice of meat.

Course Sauce

Cuisine Czech

Keyword Horseradish, Recipes with cream

Prep Time 15

Cook Time 25

Total Time 40

Servings people

Calories 304kcal

Author Petra Kupská

Ingredients

Roux:

½ stick unsalted butter
4 Tablespoons all-purpose flour

Horseradish sauce:

3 cups beef broth lukewarm
¾ cup whipping cream
5 ounces horseradish root
1 teaspoon salt
2 teaspoons lemon juice
2 teaspoons granulated sugar or less

Cups - Metric

Instructions

First, remove the tough skin from 5 ounces horseradish root with a peeler, then shred it finely on a hand grater.
Make a roux: Melt ½ stick unsalted butter in a saucepan over medium heat. Pour in 4 Tablespoons all-purpose flour and stir until the mixture begins to foam slightly. It takes about 1 minute.
Combine 3 cups beef broth (lukewarm) with ¾ cup whipping cream. Reduce the heat on the stove to low and start adding the creamy mixture to the roux in small batches. Whisk thoroughly after each addition to prevent any lumps from forming.
Bring to a boil, then reduce heat to a minimum. Cover and cook for 20 minutes. Stir occasionally, as the flour tends to sink to the bottom.
Season the sauce with 1 teaspoon salt, add 2 teaspoons granulated sugar and 2 teaspoons lemon juice. Throw in the shredded horseradish. TIP: Gradually add and adjust the seasonings (sugar, salt, and horseradish) until the flavors are balanced. The sauce should have a fairly pronounced horseradish taste with a slightly sweet flavor and a touch of acidity.
Strain the sauce through a coarse-mesh strainer. Use the rounded side of a spoon to push the sauce through the strainer. Discard the remaining horseradish in the strainer.

Notes

The basic recipe makes 4 portions of horseradish sauce.
Serve the horseradish sauce warm. Pair it with sliced dumplings and smoked meat, ham, or sliced pork roast.
Keep in mind that fresh horseradish, when grated, can irritate the eyes and nose.
The sauce with the roux needs to simmer for about 20 minutes. During this time, the sauce will soften and thicken.
Similar to other sauces made with a béchamel base, horseradish sauce tends to thicken as it sits overnight. When reheating, simply add a tablespoon or two of water and warm the sauce in a pot on the stove, stirring until heated through.
Keep any remaining sauce in the refrigerator, where it stays fresh for 4-5 days. Horseradish sauce freezes nicely too. Just transfer the cooled sauce into an airtight container and store it in the freezer, ensuring to use it within three months.

Nutrition