No. 29.—Horseradish Sauce

Preparation info

    • Difficulty


Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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To a spoonful of mustard add three tablespoonfuls of vinegar and a little salt; if you have it, put in two spoonfuls of cream. Grate into this as much horseradish as will thicken it; then mash a clove of garlic and your sauce is ready.