Horseradish Sauces with Bread-Crumbs, Bechamel or Cream

The horseradish needed for making sauces should be first scraped, then grated on a coarse grater. For plain horseradish, white sauce (No. 562), butter (No. 440) or Hollandaise sauces (No. 477) are used. The horseradish should never be cooked in the sauce, it must only be put in, in order to heat it.

Horseradish Sauce with Bread-crumbs.—Soak two ounces of bread-crumbs in hot water, then squeeze. Cook with broth in a saucepan for a few minutes, finishing with an ounce of butter, two spoonfuls of raw cream, salt, and a pinch of sugar. At the last moment add the grated horseradish to the sauce. This sauce is also frequently prepared with plain veloute (No. 415), lightly reduced and finished with three spoonfuls of raw cream. This sauce must be passed through a tammy (No. 159) and then the grated horseradish added.

Horseradish Sauce Bechamel, is made by pouring a pint of well seasoned bechamel into a saucepan; season with salt, cayenne, and sugar; take it off at the first boil, and add one gill of cream, and one ounce of fresh butter, also six ounces of grated horseradish; warm the sauce without boiling.

Horseradish and Cream.—Reduce a pint of cream to one-third, add to it salt, nutmeg, sugar and eight ounces of grated horseradish; warm it up and thicken with half a gill more of cream, two egg-yolks, and two ounces of butter.