Horseradish Sauce from the Way To Cook

[Peter Gallagher]

Horseradish Sauce

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

Stir horseradish, mustard and vinegar to taste into white sauce; whisk in egg yolks. Whisk slowly over moderate heat to poach the yolks and thicken the sauce but do not bring to simmer. Whisk in the cream by driblets to sauce consistency of mayonnaise. Taste and correct seasoning adding more horseradish, mustard or whatever you think needed, Serve warm or tepid

*ahead of time note: May be made in advance and reheated, or kept for kept for a short while over warm water