Sauce Raifort

Horseradish Sauce

Preparation info
  • Makes about

    710 milliliters

    • Difficulty


    • Ready in

      20 min

Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About


  • 15 grams (1 tablespoon) unsalted butter
  • 15 grams (½


Prepare your mise en place.

Melt the butter in the small saucepan over medium heat. Using a wooden spoon, stir in the flour and cook for 1 minute.

Whisk in the marmite and bring to a simmer, whisking constantly. Lower the heat and cook, stirring frequently with a wooden spoon, for about 15 minutes or until a smooth velouté has formed.

Stir in the cre