Horseradish Sauce
Ingredients
Directions
Prepare
Combine 1/2 pint water, 2 tablespoonfuls grated horseradish, 1 dessertspoon Allinson fine wheatmeal, 1/2 oz butter, and salt to taste.
Make the sauce
Boil the water, butter, and horseradish for a few minutes, then add salt.
Thicken the sauce by rubbing the wheatmeal smooth in a little cold water.
Cook for two minutes.
Serve.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Grated horseradish
- Provides the sharp, pungent heat that defines the sauce's flavour.
- Allinson fine wheatmeal
- Thickens the sauce as its starch swells when heated in liquid.
- Butter (in the method)
- Adds fat for a smoother, richer mouthfeel and carries flavour.
The step that matters
Thicken the sauce by rubbing the wheatmeal smooth in cold water. Flour starch clumps if it meets hot liquid while dry. Rubbing it smooth in cold water first lets the grains separate, so the sauce thickens evenly as it heats without lumps.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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