← All recipes
French · Sauce / condiment
Sauce Raifort
A classic cold horseradish sauce: freshly grated root sharpened with English mustard and vinegar, softened with cream and milk-soaked bread and a touch of sugar. Served ice-cold with boiled or roast beef.
- YieldServes 8
- Hands-on23 min
- Total1 h 39 min
- Difficulty
Ingredients
- 1 tspEnglish mustard
- 2 tspwhite wine vinegar
- 170 gfresh horseradish root, peeled and finely grated
- 15 gcaster sugar
- 2 gfine salt
- 170 mlheavy cream, cold
- 170 gcrustless white bread, soaked in the milk and squeezed
- 170 mlwhole milk, for soaking the bread
What it costs to shop for
Members can download a cost breakdown for any recipe in Excel: what to buy after trimming, how many packages, and the cost per serving, scaled to however many you’re cooking for.
Sign in to downloadMethod
The method is for members
The timed method (mise en place, a cook timeline with minutes per step, and cook mode with timers) is delivered to members in their packages, adapted to how they cook.
Your first week is free. Cancel any time, in one click.