Sauce Hussarde

Prosciutto-Scented Horseradish Sauce

Preparation info

  • Difficulty


Appears in


By James Peterson

Published 1991

  • About

This sauce traditionally accompanies grilled red meats.

Alternatives and Variations

The classic recipe for sauce hussarde is based on an infusion of shallots and onions in white wine. The flavor of onions and shallots can be intensified by lightly caramelizing them in a small amount of butter with a pinch of sugar before moistening them with the white wine. This method will also give a deeper color to the sauce. If the sauce is being presented unbound in a bowl, the butter should be carefully skimmed off after the liquid has been moistened with stock.

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