📝 About This Recipe
This authentic German condiment, known as 'Scharfer Meerrettich', is the fiery soul of the Sunday roast. Combining the sharp, sinus-clearing heat of fresh horseradish root with the silky richness of heavy cream and a hint of tart apple, it offers a sophisticated balance of flavors. It is a quintessential accompaniment in German cuisine, historically prized for its medicinal properties and its ability to cut through the richness of hearty meats.
🥗 Ingredients
The Fresh Base
- 150 grams Fresh Horseradish Root (peeled and finely grated)
- 1 tablespoon Lemon Juice (freshly squeezed to prevent browning)
- 1/2 piece Tart Apple (like Granny Smith) (peeled and very finely grated)
The Creamy Liaison
- 2 tablespoons Unsalted Butter (high quality)
- 2 tablespoons All-purpose Flour (for a light roux)
- 250 ml Beef or Vegetable Broth (hot, low sodium preferred)
- 100 ml Heavy Cream (Sahne) (at room temperature)
- 2 tablespoons Sour Cream or Schmand (for added tang)
Seasoning & Finish
- 1/2 teaspoon Fine Sea Salt (or to taste)
- 1/4 teaspoon White Pepper (freshly ground)
- 1 pinch Granulated Sugar (to balance the heat)
- 1 teaspoon White Wine Vinegar (optional, for extra brightness)
- 1 tablespoon Fresh Chives (finely snipped for garnish)
👨🍳 Instructions
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1
Begin by peeling the fresh horseradish root with a vegetable peeler, removing all the woody brown skin until the snowy white interior is revealed.
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2
Grate the horseradish using the finest side of a box grater or a microplane. Warning: the fumes are very potent! Work in a well-ventilated area.
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3
Immediately toss the grated horseradish with the lemon juice in a small bowl to prevent oxidation and keep the sauce vibrant white.
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4
Peel and finely grate the half apple. Stir this into the horseradish mixture; the pectin and sweetness of the apple help mellow the aggressive heat.
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5
In a medium saucepan over medium-low heat, melt the butter until it begins to foam slightly.
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6
Whisk in the flour to create a 'blond roux'. Cook for about 1-2 minutes, stirring constantly, ensuring it doesn't brown.
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7
Slowly pour in the hot broth while whisking vigorously to avoid lumps. Continue whisking until the sauce thickens and becomes smooth.
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8
Lower the heat to a simmer and stir in the heavy cream. Let the sauce cook gently for 3-4 minutes to develop a velvety texture.
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9
Remove the pan from the heat. This is crucial: adding the horseradish to boiling liquid will destroy its signature pungency.
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10
Fold in the grated horseradish and apple mixture along with the sour cream until fully incorporated.
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11
Season with salt, white pepper, and a pinch of sugar. Taste carefully and add the white wine vinegar if you desire more acidity.
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12
Transfer to a warm serving boat and garnish with freshly snipped chives before serving immediately.
💡 Chef's Tips
Always use fresh horseradish root if possible; the jarred variety lacks the complex 'kick' required for an authentic sauce. Never boil the sauce once the horseradish has been added, as heat kills the volatile oils that provide the heat. If the sauce is too thick, thin it with a tablespoon of warm broth or milk until the desired consistency is reached. To reduce the heat intensity, you can soak the grated horseradish in cold water for 5 minutes and squeeze dry before adding to the sauce. Wear gloves when peeling and grating if you have sensitive skin, and avoid touching your eyes!
🍽️ Serving Suggestions
Serve alongside 'Tafelspitz' (classic Austrian boiled beef) for the most traditional pairing. Excellent as a dip for smoked trout or salmon appetizers. Dollop over roasted root vegetables like beets or carrots to add a spicy contrast. Pairs beautifully with a crisp German Riesling or a cold Pilsner beer. Use as a sophisticated spread for a roast beef sandwich on crusty rye bread.