Horse-Radish Sauce

Kren Sauce

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


Put a few tablespoons of stock in a small saucepan, bring to the boil, and add about 1 tablespoon of white bread, without the crust, and mix well, A tablespoon of finely grated horse-radish, is stirred in, with 3 or 4 tablespoons of sour cream and a good pinch of saffron. Simmer for a few minutes and it is ready for use.

When served with fish, fish stock is used instead of meat stock. Cold horse-radish sauce is also prepared with grated horse-radish, grated apples, cream and lemon juice.