Sauce Suèdoise

1. 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. 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. 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. 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. 5

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

6. 6

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

7. 7

   Yield is estimated.

No additional tips available.