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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)

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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.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 376)~85% of the text changedremovedadded
(Sauce au raifort.) Ingrediensliste: 50 g smør. gr. smør 40 g hvetemel. 0,5 l kjøttkraft. gr. hvetemel 3/4 l. kjøttkraft 50 g revet gr. reven pepperrot (skrap og dekk til straks, ellers mørkner den). 1 ts sukker. teskje sukker 1 ts teskje eddik. 20 g korinter (valgfritt; renset og vasket). Smelt smøret og rør inn hvetemelet.. Spe litt om litt Fremgangsmåte: Smøret smeltes, irøres melet, spes med kjøttkraften og la sausen småkoke i kraften, småkoker 10 minutter.. Rør inn minutter, irøres den skrapede, revne pepperroten, sukker og eddik – og eventuelt pepperrot samt — om man ønsker det — 20 g gr. rensede, vaskede korinter.. korineter, sukker og eddik. Serveres til kokt kjøtt. Pepprroten må dekkes over efter at den er skrapet, ellers vil den bli mørk.

Note on Modernised

Kraftmengden er tolket som ½ liter (OCR uklar). Enheter er modernisert, og korinter er tatt inn som valgfri ingrediens.

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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.

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