Title: HOT HORSERADISH SAUCE
Categories: Penndutch, Sauces
Yield: 1 servings

1/2 c Horseradish, grated
1/4 c Cream
1 x *or:
1/4 c Milk
1 ts Flour
1 ea Egg yolk
1 tb Butter
1/8 ts Pepper
1 x Paprika

Put the grated horseradish into a small earthen
cooking vessel; add the flour, salt, paprika and
butter; pour in the cream and let cook until thick and
smooth. Keep stirring constantly. Move to the back of
the stove and add the egg yolk, stirring rapidly. Cook
for 30 seconds and serve at once. This sauce may be
eaten as a relish with hot roast or boiled beef.
Source: Pennsylvania Dutch Cook Book – Fine Old
Recipes, Culinary Arts Press, 1936.

—–

Popularity: 18% [?]