| How To Cook: |
|
|
1. Melt the butter in a heavy 8-inch skillet over medium heat. When the foam has subsided, add the onions and cook them, stirring occasionally, for 2 or 3 minutes.
|
2. Stir in the flour and continue to cook for about 8 minutes longer, stirring constantly, until the onions and flour become lightly colored.
|
3. Add the stock, the horseradish, salt, pepper, lemon juice and sugar. With a wire whisk stir the sauce, still over medium heat, until it becomes thick and smooth.
|
4. Turn the heat to low and stir in the cream. Simmer the sauce for about 2 minutes over very low heat. Do not boil. Taste for seasoning and serve with boiled beef.
|
|
