200 Sauce Groseilles au Raifort

Redcurrant and Horseradish Sauce

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Place 1 dl ( fl oz or ½ U.S. cup) Port wine in a pan with a pinch each of ground nutmeg, cinnamon, salt and pepper, and reduce by one-third; add 4 dl (14 fl oz or U.S. cups) melted red-currant jelly and 2 tbs finely grated horseradish.

This sauce has a number of general uses.