Pierre Franey's Horseradish Sauce
Updated May 30, 2024
- Total Time
- 10 minutes
- Rating
- Comments
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Ingredients
- 1tablespoon butter
- 1tablespoon flour
- ½cup fresh or canned chicken broth (see recipe)
- ¼cup heavy cream
- Salt to taste if desired
- Freshly ground pepper to taste
- ¼cup horseradish, preferably freshly grated (see note)
- ¼teaspoon Tabasco sauce
Nutritional analysis per serving (1.3333333333333333 servings)
278 calories; 25 grams fat; 16 grams saturated fat; 1 gram trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 12 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 3 grams protein; 554 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Melt the butter in a saucepan and add the flour, stirring with a wire whisk. When blended and smooth add the broth, stirring rapidly with the whisk.
- Step 2
When thickened and smooth add the cream and bring to a boil, stirring. Add salt and pepper. Stir in the horseradish and Tabasco sauce.
- If bottled horseradish is used, squeeze it in cheesecloth to extract most of the liquid.
Private Notes
Comments
For me ist hot enough without Tabasco. For warm dishes an exzellent recipe