On 4/6/2009 at 6:03 PM, kitchenhacker said:I love horseradish. It is one of those things, though, that you rarely see used in hot preparations. Is this a natural limitation of horseradish or merely tradition? Can it be cooked to good effect? If anyone has any ideas/thoughts about this, I'd be interested.
In Croatia (and I'd think it would be german cuisine influence) we prepare a hot horseraddish sauce, served mostly with boiled beef... Few tablespoons of freshly grated horseraddish are added to the flour while making a roux (although I've seen a slice of white bread soaked in milk as sauce base), and when flour loses 'the edge', beef broth (or sometimes milk) is added, seasoned with pepper and briefly simmered. It's relatively mild sauce, and I quite liked it when I was a kid.
Edited to add that (obvioulsly I forgot the salt to taste), that the sauce is sometimes finished with a dollop of cream.