Pierre Franey's Horseradish Sauce
Updated May 29, 2024
- Total Time
- 10 minutes
- Rating
- Comments
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Ingredients
1 tablespoon butter
1 tablespoon flour
½ cup fresh or canned chicken broth (see recipe)
¼ cup heavy cream
Salt to taste if desired
Freshly ground pepper to taste
¼ cup horseradish, preferably freshly grated (see note)
¼ teaspoon Tabasco sauce
Nutritional analysis per serving
12 grams carbs; 75 milligrams cholesterol; 278 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 16 grams saturated fat; 25 grams fat; 1 gram trans fat; 2 grams fiber; 554 milligrams sodium; 3 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Melt the butter in a saucepan and add the flour, stirring with a wire whisk. When blended and smooth add the broth, stirring rapidly with the whisk.
- Step 2
When thickened and smooth add the cream and bring to a boil, stirring. Add salt and pepper. Stir in the horseradish and Tabasco sauce.
If bottled horseradish is used, squeeze it in cheesecloth to extract most of the liquid.
Private Notes
Comments
For me ist hot enough without Tabasco. For warm dishes an exzellent recipe