208 Sauce Raifort aux Noix

Horseradish Sauce with Walnuts

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

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.