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Horseradish Sauce

  • 1/2 cup horseradish, fresh
  • 1 1/2 teaspoons flour
  • 1 tablespoon butter
  • 3/4 cup cream or bouillon
  • Salt
  • 1 teaspoon sugar
Horseradish should be peeled rapidly and grated immediately. Blend flour and butter, add the cream and cook slowly, stirring constantly, for 15-20 minutes (be patient, you rascal). Season with sugar and salt to taste. Serves 6.
Submitted by Cassyjean - Torrington, CT May 28, 2009
8 min 20 min 28 min
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