Acute red sauce for cold meat and fish dishes
Ingredients
1 head red beet
1 piece horseradish
4 tbsp (40 ml) vegetable oil
1 tbsp (10 ml) lemon juice
pinch of paprika
pinch of salt
1 / 2 tsp (3 ml) cognac
caraway
salt
Method
Beets baked, peeled, cut and in large pieces together with skinning and cleaning of apple seed grind in a meat grinder, and then was ground through a sieve. Grate horseradish finely grater, pour hot salted water, leave to stand for a moment, then drain and mash beet and apple. Add crushed with salt and caraway mixture is stirred for a few minutes with herbal butter. Season to taste with lemon juice and red pepper and finally add the cognac.
Difficulty
Difficult
Tested
1user
Author
vg
Sunday, December 1, 2002 - 00:00

Comments

Just do not try!

The sauce is wonderful. Try it! Will not regret it, not at all.