Horseradish Sauce (Hot)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
N/A N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
30 g/1 oz flour 60 g/2 oz butter 1/4 litre/1/2 pint single cream
1/4 litre/1/2 pint strong stock (fish or meat) 3 tbsps freshly grated (or finely minced) horseradish 2 tsps lemon juice
1 tsp castor sugar 1 level tsp dry mustard salt and freshly ground white pepper



1 Melt the butter in a heavy-bottomed pan. Before it gets hot, stir in the flour and the dry mustard. Gradually work in the stock until you have a smooth thick sauce, then add enough of the cream to bring this sauce to a good conisistency.
2 Cook slowly for 5 minutes. Add the grated horseradish, lemon rind and juice, sugar and salt and pepper. Add the remainder of the cream if necessary.
3 Let this sauce stand in a double pan, or in the pan in which it was made, placed over a second pan of simmering water. Cover the surface of the sauce with a circle of buttered paper and allow the flavour to draw for half an hour.

Back