219 Cold Horseradish Sauce

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Mix together in a basin 1 tbs mustard, 50 g (2 oz) finely grated horseradish, 50 g (2 oz) caster sugar, a pinch of salt, 5 dl (l8 fl oz or U.S. cups) cream, ½ dl. (2 fl oz or ¼ U.S. cup) vinegar and 250 g (9 oz) breadcrumbs soaked in milk and squeezed out. The vinegar should be added at the last minute.

This sauce should be served very cold; it is a suitable accompaniment for joints of roast and boiled beef.