George Lang

Horseradish Sour-Cream Sauce

Tejfeles Tormamártás

Preparation info
  • about

    2½ cups

    sauce
    • Difficulty

      Easy

Appears in
top 1000The Cuisine of Hungary
The Cuisine of Hungary

By George Lang

Published 1982

  • About

Ingredients

  • ¼ pound grated horseradish
  • 3 tablespoons butter
  • 2 table

Method

  1. Pour ½ cup boiling water over grated horseradish. Let it stand for a couple of minutes, then drain.
  2. Make a roux with the butter and flour. Stir, then dilute with the broth and milk. Add sugar and salt. Bring the mixture to a simmer, then let it cook over very low h