|
I made a very nice horseradish gravy tonight - with poached meatballs and served with potatoes and steamed vegetables. Nothing fancy except the sauce.
I'll give you the 4 person version, but it was easy to scale down to 1.
* ready-made frozen meatballs for 4 persons (pork/veal)
* 7-8 deciliter stock (veal or pork)
* 50 gram butter (I think this = 1/2 stick of butter)
* 4 table spoon wheat flour
* 1 deciliter cream (38%)
* 4 table spoon fresh grated horse radish
* 1 teaspoon sugar
* salt to taste
* 1 teaspoon neutral vinegar (white vinegar would be fine, just be careful with the amount.
Simmer the meatballs in the stock until they are heated up.
In a saucepan, melt the butter and mix in the flour (make a light roux). I find a whisk is easiest to work with.
Mix in the stock from the meatballs, a little at a time. Let it boil gently for a few minutes.
Mix in cream, horseradish, sugar, salt and vinegar - to taste. Add the meatballs and reheat them in the sauce.
This sauce will also be very nice with brisket simmered slowly for three hours - use the cooking liquid for this sauce.
|