Horseradish Sauce

Name: Horseradish Sauce (Salsa al Cren)
Yield: Serves 4
Cuisine: Italy
Ingredients: 2 teaspoons sugar; 2 tablespoons meat stock; 2 oz (50 g) butter; 2 oz (50 g) stale bread, grated; 4 oz (100 g) fresh horseradish, scrubbed; salt and white pepper; salt and white pepper; ½ teaspoon English mustard (optional)

Salsa al Cren

Preparation info

Serves
4

Difficulty
Medium

Appears in

Italian Regional Cookery

By Valentina Harris

Published 1990

About

This piquant sauce made from horseradish root is very popular in the north, both in Alto Adige and in Friuli Venezia Giulia. The Alto Adige version is very similar to the British sauce we all know, so I have opted for the recipe from Friuli Venezia Giulia, even though it was originally an Austrian recipe.

Ingredients

4 oz (100 g) fresh horseradish, scrubbed
2 oz (50

Europe
Italy
Alto Adige
Sauce
Friuli-Venezia Giulia
Mediterranean

Method

Grate the horseradish. This will make your eyes water, so when you’ve done it, allow yourself time to recover!

Melt the butter in a saucepan, then stir in the bread and sizzle for a few minutes until lightly browned.

Then add the horseradish and the sugar, mix together, pour in the stock and add the mustard, if using. Bring to the boil, season to taste and serve as required.