Horseradish is one of my favorite flavors, and yet, not very common in most recipes or cuisines. Perhaps it is my strong Eastern European heritage, with its cuisine that often incorporates horseradish, that is accountable for my love of horseradish; but I think more likely, it is just the wonderful flavor I enjoy.
Horseradish is commonly used in cocktail sauce, the vibrant tomato condiment used for seafood. It is also wonderful when paired with potatoes or meat. But recently I started tinkering around in the kitchen to come up with a new application for horseradish. After a few thoughts on using horseradish that weren’t up to par, I came up with a simple horseradish sauce that was a home run.
We used this sauce on green beans (with some chicken sausage, sauerkraut and pierogies—the perfect Eastern European dinner, in my humble opinion), but it could be paired with anything you desire. The recipe below has a mild to medium horseradish “kick” to it, but you can easily adjust the flavors to your palate.
1 tablespoon butter
1 tablespoon all purpose flour
½ cup skim milk
1 ½ tablespoons prepared horseradish
1 teaspoon brown mustard
½ teaspoon salt
¼ teaspoon ground pepper
In a small sauce pan, heat the butter over medium heat until it melts. Add the flour and cook for 1 minute, just to cook the raw taste out of the flour, and until the flour is fully incorporated into the butter.
Add the milk and whisk vigorously as to ensure the flour doesn’t lump until the sauce is fully mixed. Cook for 1-2 minutes, or until the sauce thickens.
Remove from heat. Add the horseradish, mustard, salt and pepper and stir to fully incorporate.
Taste, and add more horseradish as desired.
Makes about 2/3 cup sauce.