Elisabeth Ayrton

Horseradish Sauce (1)

Preparation info
  • For

    6

    • Difficulty

      Easy

Appears in
The Cookery of England
The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

If you can grow or buy a root, it is much better than the prepared sauces and creams.

Ingredients

  • ¼ pint (1½ dl. white sauce
  • 2 tablespoons finely grated horseradish seaso

Method

Stir the horseradish into the sauce and simmer, stirring, for 3 minutes. Cool a little and add the cream and seasoning. Good hot or cold.