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French · Sauce / condiment
Sauce Raifort Froide
A classic cold horseradish sauce in the English style: freshly grated horseradish with mustard, vinegar, a touch of sugar, cream and milk-soaked bread. Served very cold, it is sharp, sweet and creamy beside boiled or roast beef.
- YieldServes 8
- Hands-on22 min
- Total1 h 38 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
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