Swedish Sauce

Ingredients

• 500 grams sour apples
• a few spoonfuls white wine
• 2.5 decilitres apple purée
• 0.75 litre Mayonnaise sauce
• 1.5 spoonfuls grated and finely chopped horseradish

Instructions

1. Slice the sour apples thinly and cook them in a well-sealed casserole. If using ordinary sweet apples, acidulate the purée with a few drops of lemon juice. Add only a few spoonfuls of white wine for cooking the apples; the cooking should be accomplished mostly by concentrated steam rather than direct liquid.
2. Pass the apples through a fine sieve and reduce the purée to 2.5 decilitres. Once thoroughly cooled, add it to 0.75 litre of Mayonnaise sauce. Complete the seasoning by adding 1.5 spoonfuls of grated and finely chopped horseradish.
3. Note: In off-season, this sauce may also be prepared by replacing the apple purée with 2.5 decilitres of gooseberry purée (green gooseberries in bunches, or mackerel gooseberries) per litre of Mayonnaise, keeping the Mayonnaise very firm.