Sauce Hussarde: Unthickened Method

Preparation info

  • Difficulty


  • Yield:

    1 cup

Appears in


By James Peterson

Published 1991

  • About


Like many of the derivative brown sauces, unthickened sauce hussarde can be presented as a bouillon or consommé, hot or cold, underneath, surrounding, or atop the meat. When presenting the sauce in this way, the horseradish should be julienned instead of grated and should be allowed to infuse in the bouillon for about 15 minutes. The ham should be carefully cut into brunoise and lightly poached; otherwise it may cloud the bouillon. If the sauce has been carefully skimmed and strained, it will have the clarity of a consommé without needing clarification with egg whites.