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 May 28, 2009
8 min 20 min 28 min
8 min 20 min 28 min