208 Sauce Raifort aux Noix

Horseradish Sauce with Walnuts

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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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.