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Hren (horseradish): recipe illustration
Sauces & basics

Hren (horseradish)

A sharp sauce of grated horseradish, lifted with vinegar and sugar, traditionally served with boiled meat and sausages. It is much loved at Easter and at festive meals.

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Ingredients

Ingredients

Optional extras

Nutrition facts

45 kcal per serving

Protein
3.2 g
Carbohydrates
6 g
Fat
0.3 g
of which saturated fat
0 g
Fiber
2.8 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Peel the horseradish and grate it finely, ideally in a well-ventilated spot as its fumes sting the eyes.
  2. Immediately mix the grated horseradish with the vinegar, sugar and salt to lock in its aroma.
  3. Add the bread crumb or the crème fraîche if you want a milder, creamier sauce.
  4. Keep the preparation chilled in a closed jar and serve it within the hour or within a few days to keep its bite.

Variations and tips

With what you can find. If fresh horseradish is hard to find, use well-drained jarred horseradish with a little extra vinegar.

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Original Ecomely recipe.