For the Cooked Sauce

• 3 tablespoons unsalted butter
• ½ cup dried bread crumbs
• ¼ cup freshly grated horseradish
• 1 tablespoon white wine vinegar, or to taste
• 1 cup meat stock
• 1 to 2 tablespoons sugar

For the Creamy Sauce

• ⅓ cup freshly grated horseradish
• 2 to 3 tablespoons white vinegar
• 1 cup sour cream
• Salt and freshly ground black pepper
• Sugar

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 sauce, in a bowl, stir together the horseradish, 2 tablespoons vinegar, and sour cream. Season with salt, pepper, more vinegar, and with a little sugar if the sauce is too tart.