Horseradish Sauce

Name: Horseradish Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 1¼ cups (280 ml)
Cuisine: French Classic
Ingredients: about 6 Tbsp (100 ml) White Wine; about 1 shallot (30 g) Shallot; about 6 Tbsp (100 ml) Cream; 2.5 Tbsp creme fraiche (37.5 ml) Creme Fraiche; 4 tbsp grated horseradish (60 ml) Horseradish

Independent adaptation of a publicly published Tom Victor Gausdal recipe. Not affiliated with, sponsored by, or endorsed by Tom Victor Gausdal.

FINISHING SAUCE · BRAISED LAMB & ROASTED MEATS

In the published recipe, this is the finishing sauce for braised lamb shanks.

Gausdal's horseradish sauce for braised lamb shanks.

On the jar

HORSERADISH

Method: stove
Yield: about 1¼ cups
Ingredients: 5

Stove sauce. Cook from the recipe

Ratio

White Wine 100 mlCream 100 mlCreme Fraiche 38 mlHorseradish 60 ml

Ingredients

White Wineabout 6 Tbsp (100 ml)
Shallotabout 1 shallot (30 g)
Creamabout 6 Tbsp (100 ml)
Creme Fraiche2.5 Tbsp creme fraiche (37.5 ml)
Horseradish4 tbsp grated horseradish (60 ml)

Method

This sauce is cooked on the stove. The jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

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Companion jar

Horseradish Sauce wants a whisk and a stove. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 7 stars · 1 national award

Dill Creme Fraiche★ STARRED KITCHENOn the jar: DILL CRME
Horseradish Cream★ STARRED KITCHENOn the jar: HORSERADISH
Horseradish Cream★ STARRED KITCHENOn the jar: HORSERADISH
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Tom Victor Gausdal — published sauce recipes in the PantryFlex catalog. Bocuse d'Or silver 2005.

Adapted from a Tom Victor Gausdal recipe (Tom Victor Gausdal / Visit Norway (braised lamb shanks)).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Tom Victor Gausdal / Visit Norway (braised lamb shanks) (published as “Horseradish Sauce”). Full citation lives in Provenance.

Any tips for reheating it?

Warm cream and butter sauces gently, over low heat or off the heat entirely. High heat can split the fat from the liquid; if that happens, a splash of cold liquid and a whisk usually brings it back.

Companion jar