Recipes: 05.04.17

Four Days in Vienna

These two recipes are from “Austrian Cuisine” published by Perle Reihe. I think these two condiments could be used for many dishes besides tafelspitz. I’m sorry, but you’ll have to convert the liter and gram measurements yourself.


Apple Horseradish Sauce (Apfelkren)

Serves four.

3 medium-size tart apples

1-2 Tbsp. lemon juice

20 grams horseradish

1-2 Tbsp. vinegar




Core and peel the apples, grate finely, and immediately mix them with the lemon juice so they do not turn brown. Grate the horseradish, add to the apples, and then stir in the vinegar. Add sugar to taste and season with salt. Increase the amount of horseradish to make the sauce hotter. You can also adjust the consistency by adding oil; this gives the apple horseradish sauce a smoother texture.


Chive Sauce (Schnittlauchsauce)

Serves four.


250 ml milk

2 slices white bread

2 egg yolks, hard-boiled

80 ml vegetable oil

1/2 tsp. Worcestershire sauce

Salt and pepper

1 Tbsp. vinegar, optional

3 Tbsp. chives, finely chopped


Soak the bread slices in the milk, then press out liquid. Crush the cooked egg yolks and puree together with bread, oil, and Worcestershire sauce. Season to taste with salt and pepper. If desired, you can thin the sauce with a bit of vinegar or water and then refrigerate it. Before serving, sprinkle with fresh chives. It is best served in a gravy boat.