Peter Gallagher
TVWBB Guru
Horseradish Sauce
From the Way To Cook – Julia Child
*ahead of time note: May be made in advance and reheated, or kept for kept for a short while over warm water
From the Way To Cook – Julia Child
- For 2 Cups:
- 4 to 5 Tbs bottled horseradish
- 2 Tbs or more Dijon- type prepared mustard
- Droplets of white wine vinegar
- 1 ½ cups of white sauce (2 ½ Tbs butter and 3 Tbs flour cooked together without coloring: off heat 1 ½ cups hot milk blended in; season)
- 2 egg yolks
- 1/3 to ½ cup heavy cream
- Salt and freshly ground white pepper
*ahead of time note: May be made in advance and reheated, or kept for kept for a short while over warm water