Horseradish sauce (It. cren) is a savoury sauce eaten in the Veneto, Trentino and Austria to accompany boiled beef or roast meat.
During the Christmas holidays, and in particular for Christmas dinner, boiled beef is eaten everywhere. It is either served with horseradish sauce or the so-called pearà sauce from Veneto, made from bread and meat.
- 100 g* horseradish roots
- 4 Tbs cream
- 1 Tbs breadcrumbs
- 2 egg yolks (cooked)
- 1 pinch of sugar
- 1 tsp white wine
Hard boil two eggs, then drain and let them cool, peel and crush the egg yolk with a fork.
Wash the horseradish roots, peel and grate finely into a pot, add the breadcrumbs, the crushed egg yolks, the salt, the sugar and the vinegar and mix thoroughly.
Lightly whip the cream and fold in carefully, until the mixture stiffens.
* 1g = 0.035 ounces