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Horseradish Sauce

  • 5 Tbsps horseradish, drained
  • 1/2 cup cream
  • 1 tsp lemon juice
  • 2-6 drops taragon vinegar
  • 2 egg yolks
  • 1/2 tsp salt
  • 6 blanched almonds, chopped
Whip the cream until stiff and place on ice. Beat the egg yolks until lemon colored. Add the horseradish, lemon juice, salt and chopped almonds. Mix through and through. Add to the whipped cream, stirring steadily until well blended. Serve very cold with boiled beef, fried fish or cold roasts of any kind. This recipe makes 2-2 1/2 cups of sauce.
Submitted by Tess M Aug 8, 2009
15 min 30 min 45 min
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