As I said in my Cheese Sauce post, you can change up basic ingredients really easily just by changing the sauce, as was the case for me a couple nights ago. I had some chicken breasts and broccoli in the freezer but I wanted to do something a little different to, as my wife likes to say, “jazz them up” a bit. For some reason I’ve been on a bit of a horseradish kick lately (seriously, but some on your bratwurst next time you grill one) so I decided to see what I could come up with that would go well on both the chicken and broccoli. This recipe uses quiet a few ingredients, but is simple to make and definitely worth it. It’s quickly becoming one of my favorites.
Ingredients
2 tablespoons butter
2 tablespoons flour
1 cup milk
1 teaspoon bouillon (equal to one cube, crushed)
3 tablespoons prepared horseradish
1 tablespoon Dijon mustard
3 tablespoons sour cream
½ teaspoon worcestershire sauce
1 teaspoon white vinegar
¼ teaspoon black pepper
¼ teaspoon cayenne pepper
½ teaspoon salt
A few drops of lemon juice
Directions
In a pan, melt the butter over medium heat and whisk in the flour. (This is a basic roux used in a ton of sauces)
Whisk in the milk until the roux is fully dissolved
Continue to whisk the sauce occasionally as you bring it to a boil
Remove boiling sauce from heat and stir in all other ingredients
It’s as simple as that. Pour over any meat and vegetable and enjoy!
Additional Insights:
- The sauce re-heats very well, and if it gets a little thick, just add a tablespoon or two of milk to thin it back out.
- Add more/less horseradish to taste
- Try adding the sauce to a can of tuna instead of mayo the next time you make tuna salad
Keyboard Monkeys 
I’ll have to get RJ to try that.
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It’s a lighter sauce that still has great flavor without being overpowering. It was probably perfect for the chicken and broccoli, but for pork or red meat it might need an extra tablespoon of horseradish.
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