Elements for Recipe
Horseradish Sauce Křenová Omáčka
4 servings
I am thrilled to share my favorite Horseradish Sauce, a 25-minute recipe that elevates any dinner table. There is no secret that horseradish is nicely paired with smoked meat, and this preparation utilizes creamy horseradish to make it even more smooth and sophisticated. By properly simmering unsalted butter, all-purpose flour, vegetable broth, and heavy cream, we create a rich foundation. Serve this delectable Horseradish Sauce over grilled brats or a traditional Czech Bread Dumpling Houskovy Knedlik for a deeply comforting meal. Read More
Elements for Recipe
Before You Start
Let’s talk about important parts of the recipe before you start…
Welcome to my Horseradish Sauce recipe
Hello friends, I am Tom the Chef, and I am so excited to guide you through my signature Horseradish Sauce. Living and cooking here in Iowa, I have come to appreciate the deep, savory profiles of hearty comfort foods. There is no secret that horseradish is nicely paired with smoked meat, but I wanted to take creamy horseradish one step further. By utilizing a careful simmering technique with unsalted butter, all-purpose flour, whole milk, vegetable broth, and heavy cream, this Horseradish Sauce becomes incredibly smooth and sophisticated. Whether you are pairing it with grilled brats, Eastern European sides like Czech Bread Dumpling Houskovy Knedlik, or even vegan alternatives, this 25-minute Horseradish Sauce is guaranteed to bring your meal to perfection.
The Foundation: Unsalted Butter and All-Purpose Flour
When I begin making my Horseradish Sauce, I always start by building a strong roux. I place a medium sauce pan, ideally a 4-quart size, on medium heat. I then take exactly one stick of unsalted butter, which is about a quarter pound, and cut it into a few large pieces before dropping it into the pan. Allowing the unsalted butter to fully melt with occasional stirring is essential for an even base. Once melted, I immediately add one-third cup of all-purpose flour. Using a French whisk, I continuously stir until the unsalted butter and all-purpose flour combine beautifully. This only takes about thirty seconds, but it is the absolute most important step to ensure the Horseradish Sauce has a smooth, thick consistency without any unwanted lumps.
The Art of Simmering the Liquids
After the roux is formed, the next step involves the delicate process of simmering our liquids. I increase the stove heat to medium-high to prepare for this phase. To the pan, I carefully add two cups of whole milk, though two percent milk can also be used. Next, I pour in two cups of vegetable broth, which provides a lovely savory background, followed by one cup of heavy cream for that undeniable richness. If you prefer, beef or chicken broth can be substituted for the vegetable broth. I thoroughly stir everything together and bring the mixture to a simmer at roughly 195 degrees Fahrenheit. Once simmering, I lower the heat back to medium. Cooking this base with occasional stirring for about five to ten minutes allows the heavy cream and vegetable broth to reduce and thicken the Horseradish Sauce beautifully.
Incorporating the Creamy Horseradish
The defining characteristic of this Horseradish Sauce is, of course, the creamy horseradish. During the finishing phase, after the sauce has thickened from simmering, I introduce three-quarters of a cup of creamy horseradish. This is where the sauce takes on its sophisticated flavor profile. I highly recommend adjusting the creamy horseradish based on your preferred spice level. For a mild, non-spicy Horseradish Sauce, I suggest using only one-half cup. For medium spiciness, three-quarters of a cup is perfect, and if you want the spiciest version, use a full one cup. The creamy horseradish blends seamlessly into the vegetable broth and heavy cream mixture, ensuring that the Horseradish Sauce is never gritty, but perfectly smooth.
Balancing Flavors in the Horseradish Sauce
Creating the ultimate Horseradish Sauce requires a careful balance of acidity, sweetness, and seasoning. Along with the creamy horseradish, I add the juice freshly squeezed from one lemon. This brightens up the heavy cream and cuts through the richness of the unsalted butter. To balance the tartness of the lemon, I add two tablespoons of granulated sugar. Finally, I season the Horseradish Sauce with one teaspoon of salt and one-half teaspoon of pepper, ideally freshly ground. I thoroughly stir everything until nicely combined, then let it cook with occasional stirring for another two to four minutes until fully incorporated. I always taste the sauce at this stage, adding more creamy horseradish, lemon juice, sugar, salt, or pepper if needed.
Choosing the Perfect Smoked Meat and Grilled Brats
There is no secret that horseradish is nicely paired with smoked meat, and I designed this Horseradish Sauce to complement these savory proteins perfectly. I recommend serving about four to eight ounces of meat per person. You can purchase any kind of smoked deli meat that you can gently reheat in the oven or on a pan, or even use a thick slice of smoked ham left over from Easter. I also love pairing this Horseradish Sauce with grilled brats or an Italian sausage. Vegetarians do not have to miss out either; you can use vegan brats or Italian sausages from Beyond Meat. While you can add a garnish of fresh dill on top of the meat before serving, please be aware that it is a modification that is not part of the recipe.
Serving with Czech Bread Dumpling Houskovy Knedlik
To truly experience the comforting magic of this Horseradish Sauce, I highly recommend serving it alongside traditional sides. The absolute best pairing for the heavy cream and vegetable broth base is the traditional Czech Bread Dumpling Houskovy Knedlik. These slide dumplings soak up the Horseradish Sauce flawlessly, making every bite a delight. When I serve this dish to my family and friends, I plate the smoked meat or grilled brats next to the warm Czech Bread Dumpling Houskovy Knedlik, generously ladle the simmering Horseradish Sauce over the top, and finish the plate with a delicate touch of whipped cream. It is a hearty, fulfilling meal that highlights the all-purpose flour and unsalted butter base of the magnificent sauce.
Horseradish Sauce Křenová Omáčka
Ingredients:
Click any ingredient to learn moreSauce:
1 stick of unsalted butter - cut into large pieces (adjust if needed, ¼ LB)
⅓ cup of all-purpose flour
2 cups of whole milk - sliced (or 2% milk)
2 cups of vegetable broth (or beef or chicken broth)
1 cup of heavy cream
¾ cup of creamy horseradish - whole (adjust if needed, *)
2 TBSP of granulated sugar
1 TSP of salt (*)
½ TSP of pepper - ideally freshly ground
*For mild (not spicy sauce) use only ½ cup of the creamy horseradish, ¾ cup for medium spiciness, and 1 cup for the spiciest version of this sauce.
Served with smoked meat or grilled brats/sausages (about 4 – 8 OZ per person)
You can purchase any kind of smoked deli meat that you can gently reheat in the oven or on a pan. You can also use a thick slice of ham or smoked ham from Easter. And finally, you can substitute smoked meat with a grilled brat or sausage (it works great with an Italian version even though it is not very Czech). Vegetarians can also use brats or Italian sausages from Beyond Meat, which doesn’t include real meat and is vegan.
Nutrition per 1 Serving:(recipe split into 4 servings)
EstimatedCalories 577
Protein 7.8 g
Fat 49.0 g
Saturated fat 30.4 g
Carbohydrate 30.1 g
Sugars 19.0 g
Fiber 2.0 g
Sodium 1014 mg
Cholesterol 141 mg
Estimated. Worked out from the ingredients above using the United States Department of Agriculture’s FoodData Central reference data. An estimate, not a measurement — brands, sizes and how much of a marinade actually ends up on the plate all move it.
Directions:
1.Sauce Base:
1.1.
Place a sauce pan on medium heat and add:
1 stick of butter – cut into a few pieces
Let it fully melt with occasional stirring.
1.2.
Add:
⅓ cup of flour
Continuously stir with a whisk until the butter and flour combine (about 30 seconds).
2.Simmering:
2.1.
Increase the heat to medium-high and add:
2 cups of whole milk
2 cups of vegetable broth
1 cup of heavy cream
Thoroughly stir. Bring to a simmer (about 195°F) with occasional stirring.
2.2.
Lower heat to medium and cook with occasional stirring until the sauce thickens (usually about 5 – 10 minutes).
3.Finishing Phase:
3.1.
Add:
Juice from 1 lemon
¾ cup of creamy horseradish
2 TBSP of granulated sugar
1 TSP of salt
½ TSP of ground pepper
Thoroughly stir until nicely combined.
3.2.
Cook with occasional stirring until fully incorporated (about 2 – 4 minutes).
3.3.
Taste and add more horseradish, lemon juice, sugar, salt or/and pepper if needed.
4.Serving:
4.1.
Serve with smoked meat, grilled brats or sausages (even vegan versions), slide dumplings, and a touch of whipped cream.
Popular questions
How can I adjust the spiciness of this Horseradish Sauce?
As the author of this recipe, I made sure that the spiciness of the Horseradish Sauce is entirely in your control. The heat comes directly from the creamy horseradish. If you prefer a mild, not spicy sauce, you should use only a half cup of the creamy horseradish. For a medium spiciness that nicely balances with the heavy cream and vegetable broth, use three-quarters of a cup. If you want the spiciest version to stand up boldly against your smoked meat or grilled brats, use a full one cup of creamy horseradish.
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