Horseradish Sauce
- 4 tablespoonfuls of grated horseradish
- 1 teaspoonful of pounded sugar
- 1 teaspoonful of salt
- 1/2 a teaspoonful of pepper
- 2 teaspoonfuls of made mustard
- vinegar
- 3 or 4 tablespoonfuls of cream
You need four tablespoonfuls of grated horseradish, one teaspoonful of pounded sugar, one teaspoonful of salt, half a teaspoonful of pepper, two teaspoonfuls of made mustard, vinegar. Grate the horseradish, and mix it well with the sugar, salt, pepper, and mustard; moisten it with sufficient vinegar to give it the consistencey of cream, and serve in a tureen; three or four tablespoonfuls of cream added to the above, very much improve the appearance and flavor of this sauce. To heat it to serve proudly with hot roast beef, put it in a bain marie, or a jar, which place in a saucepan of boiling water; make it hot, but do not allow it to boil, or it will curdle.
Submitted by Oct 3, 2009
15 min 30 min 45 min
15 min 30 min 45 min