Salsa di rafano

Name: Salsa di rafano (Horseradish Sauce, Cooked or Creamy)
Cuisine: Italy
Ingredients: Sugar; Salt and freshly ground black pepper; 2 to 3 tablespoons white vinegar; ⅓ cup freshly grated horseradish; Salt and freshly ground black pepper; 1 cup sour cream; ¼ cup freshly grated horseradish; 1 tablespoon white wine vinegar, or to taste; 1 cup meat stock; 1 to 2 tablespoons sugar; 3 tablespoons unsalted butter; ½ cup dried bread crumbs

Horseradish Sauce, Cooked or Creamy

Preparation info

Difficulty
Easy

Appears in

Italian Slow and Savory

By Joyce Goldstein

Published 2004

About

Ingredients

For the Cooked Sauce

3 tablespoons unsalted butter
½ cup dried bread crumbs
¼

Europe
Italy
Sauce
Mediterranean

Method

To make the cooked sauce, in a small saucepan, melt the butter over low heat and stir in the bread crumbs. Add the horseradish, vinegar, stock, and 1 tablespoon sugar and simmer gently until thickened, about 10 minutes. Taste and add more sugar if the sauce is too tart.

To make the creamy sa