Horseradish Sauce is a very popular sauce in Slovakia. It’s spicy, salty, and bitter but still very delicious. This sauce can be served with a steamed dumpling such as parená knedľa and cooked or baked meat. This horseradish sauce recipe is very easy and simple to make.
INGREDIENTS:
- vegetable oil for frying
- 5 tbsps flour
- ¾ l milk
- 1 vegetable bouillon optional
- 200 g extra hot horseradish in the glass bought at the supermarket
- salt
- vegeta
We love horseradish sauce in Slovakia. It’s one of those meals you can make in 15 minutes and enjoy every spoon of it. This dish is very comforting and we can say it’s a huge part of Slovak cuisine. In our house we call it “chrenovica” or “chrenová omáčka”.
We usually serve this meal with a cooked/baked piece of meat, fried egg, cooked potatoes, or steamed dumpling. Our steamed dumpling is called “parená knedľa” and you can buy it in any East European store or Polish store as well. You can also make parená knedľa at home. There are many good recipes for the huge dumpling.
Are you looking for a dessert?
HOW CAN YOU MAKE THIS SAUCE?
Heat oil in the pot. Add flour and stir with a wooden spoon until the mixture becomes mushy. If it’s too dry, add more oil.
Once the mixture is mushy, add milk and crushed bouillon (if you use bouillon in your kitchen, if not, use salt, pepper, and vegeta). Cook on the medium-low.
We usually mix the sauce with a stick blender to get rid of the lumps. But you can also leave the sauce this way or just use a potato masher.
When the sauce starts to bubble, add horseradish. Cook for 2 more minutes and stir well.
Simple, isn’t it?
If you decide to make this sauce, let me know on Instagram or TikTok ❤️ I love reading your messages, seeing pictures, and interacting with you 😊
Horseradish Sauce
Ingredients
- vegetable oil for frying
- 5 tbsps flour
- ¾ l milk
- 1 vegetable bouillon optional
- 200 g extra hot horseradish in the glass bought at the supermarket
- salt
- vegeta
Instructions
- Heat oil in the pot. Add flour and stir with a wooden spoon until the mixture becomes mushy. If it's too dry, add more oil.
- Once the mixture is mushy, add milk and crushed bouillon (if you use bouillon in your kitchen, if not, use salt, pepper, and vegeta). Cook on the medium-low.
- We usually mix the sauce with a stick blender to get rid of the lumps. But you can also leave the sauce this way or just use a potato masher.
- When the sauce starts to bubble, add horseradish. Cook for 2 more minutes and stir well.
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