Sauce Suèdoise

Name: 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)

5 ingredients

7 steps

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)

Directions

1

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.
2

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.
3

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.
4

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.
5

Flavor the apple/mayonnaise with grated horseradish, about 1 tablespoon per cup.
6

I use freshly grated horseradish when I can find it (usually around Easter/Passover) and jarred all other times.
7

Yield is estimated.