Sauce Polonaise (Allemande Velouté, Horseradish, Parsley)

This 4th generation mother sauce derives from Sauce Velouté de Veau and Sauce Allemande. Polish (Polonaise) sauce uses a veal-based Allemande sauce and has the addition of horseradish to give this rich sauce some zing. Polish sauce can be served with any meat.

2 cups Allemande velouté (500 mL)
3 Tbsp. horseradish, freshly grated
½ tsp. sugar
1 Tbsp. fresh parsley, finely chopped
1 Tbsp. butter, to finish
sea salt
white pepper, freshly ground
lemon juice, freshly squeezed

Make the Allemande velouté sauce, skipping the "finishing" stage. Cover and simmer on very low heat, whisking occasionally until ready for the next step.

Add the horseradish and sugar to the velouté, whisking until combined. Simmer on low for 5 minutes.

To Finish:
Remove from the heat and swirl in the finishing butter until melted. Season with salt, white pepper, and lemon juice. Garnish with chopped parsley and serve right away.

Makes 2¼ cups.