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  Added: May 31, 2007  •  Visited (259)  •  Print version Print this recipe (31)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Horseradish Sauce
What You Need:
  • cup bottled horseradish, drained and squeezed dry in a kitchen towel
  • 1 tablespoon white wine vinegar
  • 1 teaspoon sugar
  • teaspoon dry English mustard
  • teaspoon salt
  • teaspoon white pepper
  • cup chilled heavy cream

  • How To Cook:
    1. In a small bowl, stir the horseradish, vinegar, sugar, mustard, salt and white pepper together until well blended.

    2. Beat the cream with a whisk or a rotary or electric beater until stiff enough to form unwavering peaks on the beater when it is lifted from the bowl.

    3. Pour the horseradish mixture over the cream and, with a rubber spatula, fold together lightly but thoroughly. Taste for seasoning.

    4. Serve the sauce from a sauceboat as an accompaniment to roast beef or to such fish as smoked trout, smoked eel and grilled salmon.

    To Make: about 1 cup
    This recipe is also available in:
    Cuisine Europe England
    Main Ingredient Vegetables Horseradish
    Main Ingredient Condiments Vinegar
    Dish Sauces & Condiments

     





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