German Horseradish Sauce

About This Horseradish Sauce Recipe

The gastronomic origins of horseradish root and by extension horseradish sauce are thought to be German so it makes sense to have an authentic German horseradish sauce recipe in your contingent. It is less involved than our Creamy Horseradish Sauce for Prime Rib & Steaks, which follows a more American style preparation.

Known as Meerrettichsosse (from the German word meerrettich which means horseradish) or in the South of the country sometimes called Kren, this versatile sauce can be seen next to beef dishes and fish. It is also a great companion to a number of other German culinary staples. See the serving ideas listed below.

NOTE: Kren is actually grated horseradish in vinegar and oil with an emulsifier and seasonings. It is not a creamy sauce.

Ingredients

Prepared horseradish. Use your favorite brand, even though a spicier rendition works better due to the mellowing out effect of the other ingredients. You can eve use store-bought Kren, but if so may tune down the mayo just a bit. See our thoughts below on using fresh grated horseradish.

Mayonnaise. Homemade or store-bought both work.

Sour cream. Use your favorite.

Sweet Bavarian mustard. This is a distinct variety of mustard enjoyed in Germany which has an extremely mild spice profile and pronounced sweetness. You may substitute with a honey mustard or even a regular whole grain mustard with a mild profile and a touch of honey.

Green onion. Pick a thinner specimen and chop it up very thinly.

Salt and pepper. Kosher salt and freshly ground black pepper, to taste.

TIP: Customize the sauce by adding more of each indivdual ingredient as your personal taste dictates. You can also add sweetness by way of a touch of honey or apple sauce.

Raw Grated vs Prepared Horseradish

Raw horseradish has a unique, bold, spicy bite due to the volatile compound isothiocyanate it contains.

Typically, it is grated (if you choose to do so you might shed a few more tears than if you were simply cutting an onion) and then mixed with vinegar which stabilizes the reaction of isothiocyanate to mechanical stress and results in a milder flavor.

If you decide to use fresh grated horseradish please consider soaking it in vinegar before you add it to the sauce. This sauce is meant to be mild and pleasant.

How to Make Horseradish Sauce

Simply combine the mayo, prepared horseradish, sour cream, sweet Bavarian mustard and finely chopped green onion in a bowl. Once the mixture is homegenous, taste it and season with salt an pepper as needed.

Keep the sauce refrigerated until you need to serve it.

TIP: If you are looking to enjoy the sauce with bratwurst a great way to do it is to slather a lightly toasted roll with it and then nestle in the sausage. Try it and you will know what we mean.

Top Serving Suggestions

• With bratwurst - from grilled brats to beer braised bratwurst with onions, the options to dress up a beef, pork or veal sausage with this sauce are all delicious.

• With frikadellen and other meatball varieties - frikadellen are traditional beef & pork ground meat patties loved all over Germany. They are often presented with this very sauce. Beef meatballs in general, baked, fried or grilled, pair well with it.

For the picture below we simmered cocktail beef meatballs in Oktoberfest amber lager with a bit of sugar added until they were coated in a nice layer of shiny sauce, then we served them with the creamy horseradish sauce for dipping.

• With sauerkraut balls or sauerkraut strudel - serve as a dip.
• With sausage bites - serve as a dip.
• With roast beef and steaks - always complementary.
• With meatloaf
• With fish - pickled herring or crispy fried trout will both agree with this sauce.

How to Store

Store in an airtight container and refrigerated. The sauce will keep well for a week in the fridge.

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