Sauce au Raifort

Sauce au Raifort is a simple yet delicious French condiment, celebrated for its sharp flavor. Made from freshly grated horseradish mixed with sour cream or crème fraîche, it balances heat with creaminess. A splash of vinegar or lemon juice adds tang, and variations can include mustard or sugar for customization.

This sauce pairs exceptionally well with roasted meats, especially beef, cutting through richness, and complements seafood like smoked fish.

Sauce au Raifort evokes memories of family gatherings and hearty meals. Its ease of preparation and robust flavor make it a beloved staple, perfect for any occasion, proving that simple recipes can be the most satisfying.

Here’s my recipe.

Sauce au Raifort

Sauce au Raifort

Ingredients 

150 g of horseradish

30 g of softened butter

30 g of flour

1 cup of dry white wine from Alsace (here a Riesling)

1 cup of vegetable or chicken stock

Salt and pepper to taste

Method 

1. Make a white roux by mixing the butter with the flour, this is your roux

2. In a bowl, mix the roux with the wine, broth, salt and pepper.

3. Put on low heat and let it reduce a little.

4. Add the horseradish and mix gently.

5. Simmer over low heat for 10 min then it’s ready to serve