208 Sauce Raifort aux Noix

Horseradish Sauce with Walnuts


Mix together in a basin, 250 g (9 oz) each of grated horseradish and skinned and chopped walnuts, 15 g (½ oz) sugar, 3 dl (½ pt or U.S. cups) double cream and a pinch of salt

This sauce is specially served as an accompaniment with cold char.