Ingredients Jump to Instructions ↓

  1. 1/2 pound (2 sticks) unsalted butter

  2. For the Horseradish Puree:

  3. 1/4 cup drained prepared horseradish

  4. 1 Tablespoon white wine vinegar

  5. 1 Tablespoon heavy cream

  6. 2 egg yolks

  7. 1 Tablespoon water

  8. 1/2 teaspoon kosher salt

Instructions Jump to Ingredients ↑

  1. Melt the butter in a small saucepan over medium heat. Keep warm.

  2. To make the horseradish puree: Place the horseradish , vinegar , and cream in a blender. Puree until smooth, stopping from time to time to scrape down the sides with a rubber spatula. Scrape into a bowl and reserve.

  3. Place the egg yolks in a slightly larger non-reactive saucepan. Whisk in the water and the salt. Place over medium-low heat. Slowly pour the warm butter into the egg yolks, whisking constantly. After all the butter has been incorporated, continue whisking approximately 3 to 5 minutes over the heat, until the sauce is light and fluffy and has almost doubled in volume. Remove from heat and continue whisking until the sauce is skin temperature.

  4. Whisk in the reserved horseradish puree. Serve immediately. Good with roasted fish , beef , and chicken .

  5. Yield: 1-2/3 cups Recipe Source: Roasting : A Simple Art by Barbara Kafka (William Morrow)

  6. Reprinted with permission.


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