Liquefy the butter in a saucepan, add the flour, extinguish with wine and cook until creamy, then add the whipped cream and spices and simmer on low heat for 20 minutes. Pass the sauce through a sieve and add the crème fraîche. Bring the sauce to the desired consistency with a dash of cooking stock, season with salt.
Separate the horseradish from the peel and grate as much of it as you like into the sauce just before serving. Finally, season the sauce with a pinch of sugar. How savory the sauce smells of horseradish is, of course, a matter of taste.
Veal terrine Spicy apple chutney and apple jelly Carp blue horseradish sauce Winter leaf salad Chinese carp Stir-fried Chinese vegetables Silk apples
Tip: Stock up on a variety of high-quality spices – it pays off!
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