Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Horseradish Sauce I

Horseradish Sauce I (sauce au raifort) from Erken 1914: a roux of 50 g butter and 40 g flour thinned with ½ l meat stock, cooked 10 minutes and seasoned with 50 g grated horseradish, sugar, vinegar and optionally currants. Served with boiled meat.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 341 (falt i det fri)

Be the first to rate

About the dish

Horseradish sauce was the classic accompaniment to boiled meat. Erken reminds us that the horseradish must be covered immediately after scraping, otherwise it darkens.

How to make it

  1. 1

    Make the roux

    Melt the butter and stir in the wheat flour.

  2. 2

    Thin with stock

    Thin gradually with the meat stock and let the sauce simmer for 10 minutes.

  3. 3

    Season

    Stir in the scraped, grated horseradish, sugar and vinegar – and optionally 20 g cleaned, washed currants.

  4. 4

    Serve

    Serve with boiled meat.

Changes from the original

The stock amount is interpreted as ½ liter (the OCR is unclear). Units are modernized, and currants are included as an optional ingredient.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 341) → 1949 (korrekturlest, s. 376)~36% av teksten endretfjernetlagt til
(Sauce au raifort.) Ingrediensliste: 50 gr. smør 40 gr. hvetemel ½ 3/4 l. kjøtkraft kjøttkraft 50 gr. reven pepperrot 1 teske teskje sukker 1 — teskje eddik. Smørret Fremgangsmåte: Smøret smeltes, irøres melet, spædes spes med kraften, smaakoker småkoker 10 minutter, irøres den skrapede, revne pepperrot samt — om man ønsker det — 20 gr. rensede, vaskede korinter, korineter, sukker og eddik. Serveres til kokt kjøt. Pepperroten maa dækkes over, kjøtt. Pepprroten må dekkes over efter at den er skrapet, ellers vil den bli mørk.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

How long should the sauce cook?
The butter-thickened sauce with stock should simmer for 10 minutes before the horseradish is stirred in. In total the recipe takes about 20 minutes.
Why does the horseradish turn dark?
Scraped horseradish darkens on contact with air. The recipe recommends covering the horseradish as soon as it's scraped so it stays light.
What is the sauce served with, and can it be varied?
It is served with boiled meat. If you like, you can stir in 20 g cleaned, washed currants along with the sugar and vinegar.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 341, intended for 4 servings.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!