I haven't eaten that dish in many years.
The surprise I had was a horseradish root that I found at the supermarket. It was the first time that I grated horseradish myself.
I remember well that my Mom mostly used jared horseradish, because with fresh horseradish the fumes went up her nose. When we had the root, my Dad was the one who had to grate it.
The fumes went up my nose too and cleared my sinuses.
The base of this sauce is a roux. When the base is done, add as much freshly grated horseradish until the punch hits you. Adding some jared one helped too.
Do not forget a little sugar and lemon juice to get a good flavour.
The boiled eggs went in to reheat and the sauce was served with potatoes and some chives
Ingredients:
6 hard boiled eggs
40 g butter
40 g flour
300 ml whole milk
50 g creme fraiche
50 ml Noilly Prat
6 cm grated horseradish root
2 tbsp from a jar
1/2 lemon juiced
1 tsp sugar
Salt, pepper
Chives
Potatoes
