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Horseradish sauce

Prep Time 15 min mins
Total Time 15 mins
Racing:
Difficulty: Easy
Servings: 6
Description

This fresh, tangy sauce is a real delight with salmon, julienned vegetables or even simple potatoes. I discovered this idea over Christmas, when my sister's mother-in-law served a wonderful meal. Her youngest son had prepared an improvised sauce, with no precise recipe, but so tasty that everyone had several refills. Back home, I tried a few things out in the kitchen and quickly found the perfect balance. Since then, this sauce has become one of my must-haves, tested and approved by my French friends at our Christmas dinner.

For a lighter version, ideal for a buffet or cold roast beef, I offer another variety in my menus.

Ingredients
  • Homemade mayonnaise
  • 250 g neutral oil
  • 1 egg
  • 50 g honey mustard
  • ½ teaspoon of salt
  • Pepper
  • Horseradish sauce
  • 150 g homemade mayonnaise (the rest can be kept for 2 days in the fridge)
  • 260 g of yoghurt (not too firm)
  • 55 à 70 g horseradish
  • according to desired intensity
  • A dash of milk (if the sauce is too thick)
  • Salt
  • pepper to taste
Instructions
  1. 1
    TRADITIONAL METHOD
    Preparation (traditional method)
    1. Prepare the mayonnaise: place the egg, mustard, salt and pepper in a mixing bowl. Blend briefly, then add the oil in a thin stream while continuing to blend until the texture is firm.
    2. Remove 150 g of mayonnaise (keep the rest in the fridge for another use).
    3. Mix the mayonnaise with the yoghurt until smooth.
    4. Add the horseradish, adjusting the amount to taste. Season with salt and pepper.
    5. If the sauce seems too thick, add a dash of milk to lighten it.
    Serve immediately with salmon, vegetables or steamed potatoes.

    THERMOMIX® METHOD.
Read it online: https://auxdelicesdecaroline.com/en/recipe/sauce-au-raifort/