91. Cream sauce with horseradish
Ingredients::
Cream: 800g, Butter: 40g, Flour: 40g, Broth: 400g, Horseradish root: 312g, Butter: 20g, Vinegar: 75g, Salt: 5g, Black pepper: 1g, Bay leaf: 0.01g
Instructions:
Grated horseradish is warmed in butter to remove its pungent taste. Then vinegar, peppercorns, and bay leaf are added, and it is boiled for 3–5 mins. A light roux is made from butter and flour, diluted with broth, and poured into cream heated to a boil. The sauce is simmered for 10–15 mins while whisking and is salted. The cooked horseradish is mixed into the finished sauce.
Technical data and weights:
| Product | Gross (g) | Net (g) |
|---|---|---|
| Сметана | 800.00 | 800.00 |
| Butter | 40.00 | 40.00 |
| Flour | 40.00 | 40.00 |
| Бульон | 400.00 | 400.00 |
| Хрян (корени) | 312.00 | 200.00 |
| Butter | 20.00 | 20.00 |
| Vinegar | 75.00 | 75.00 |
| Salt | 5.00 | 5.00 |
| Black pepper | 1.00 | 1.00 |
| Дафинов лист | 0.01 | 0.01 |
Standard for 10 servings: Total yield:1000 | One serving:
Chemical composition per serving (in grams): Proteins:28 , Fats:290.2, Carbohydrates:84.1, Energy value:3150 kcal
Chemical composition per serving (in grams): Proteins:28 , Fats:290.2, Carbohydrates:84.1, Energy value:3150 kcal
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