Name: Horseradish Cream Sauce
Yield: Serves 8–10 with the venison haunch
Cuisine: British
Ingredients: salt and pepper; ½ white onion, peeled and diced; 80 g freshly grated horseradish; 25 g unsalted butter; 125 ml dry white wine, or to taste; 150 ml chicken stock; 1 garlic clove, peeled and crushed; 500 ml double cream

Preparation info

Serves
8–10
with the

Difficulty
Easy

Appears in

Cooks Country

By Matt Tebbutt

Published 2008

About

This is a hot and piquant sauce to accompany the venison haunch, but it works equally well with beef, of course, or even salmon. A good spoonful of crème fraîche stirred in at the end adds a slight sour note.

Ingredients

½ white onion, peeled and diced
1 garlic clove, peeled and crushed
25 g unsalted butter

Europe
United Kingdom
Sauce
Spicy
Gluten-free
April
March
Spring

Method

In a saucepan, sweat the onion and garlic off in the butter until soft but not browned. Add the dry white wine and reduce by half. Add the stock and reduce by half again.

Add the cream and bring to the boil. Take off the heat, strain if desired and stir in the horseradish. Season and serve.

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Horseradish Cream Sauce

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