Sauce Suèdoise
Ingredients
- 5 granny smith apples, peeled, cored and sliced ⓘ
- 1 teaspoon fresh lemon juice ⓘ
- 2 tablespoons white wine (I used an Oregon pinot gris) ⓘ
- 2 tablespoons mayonnaise, to taste and consistency (read Step #4) ⓘ
- 1 -3 tablespoon horseradish, grated (or approximately 1 tablespoon horseradish per cup of applesauce) ⓘ
Instructions
- Sprinkle the sliced apples with a few drops of lemon juice to prevent them from turning brown, as well as to add a note of acidity to the finished sauce.
- Cook the apples in a covered saucepan with 2 tablespoons of white wine. This may seem like a small amount of liquid, but the apples themselves will release liquid as soon as they are heated by the steaming wine.
- As soon as the apples are soft, usually after about 10 minutes, puree them in a food processor or food mill. If the sauce is very watery, you can return the sauce to the pan and gently cook on medium-low heat until the liquid has evaporated, reducing heat if necessary. However, be careful to stir the mixture constantly with a wooden spoon and not allow it to burn.
- The proportion of apple puree to mayonnaise will vary depending on the apples' flavor; anywhere from one part apple puree and three parts good quality mayonnaise will work.
- Flavor the apple/mayonnaise with grated horseradish, about 1 tablespoon per cup.
- I use freshly grated horseradish when I can find it (usually around Easter/Passover) and jarred all other times.
- Yield is estimated.
Nutrition & Diet Analysis (per serving)
222
kcal
11% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).