Horse-radish Sauce
A historical recipe from The Golden Rule Cook Book, by Sharpe, M. R. L. (Maud Russell Lorraine) (1912).
No ratings yet
A historical recipe
The Golden Rule Cook Book: Six hundred recipes for meatless dishes, by Sharpe, M. R. L. (Maud Russell Lorraine) (1912). Project Gutenberg eBook #55555.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 3 ingredients
- 1 tablespoon of butter
- 1 1/2 cups of heated milk
- 3 tablespoons of grated horse-radish
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Rub together 1 tablespoon of butter and 1 of flour and put in a saucepan.
- When melted and smooth from stirring, add slowly 1 1/2 cups of heated milk;
- when properly thickened by slow cooking, put in 3 tablespoons of grated horse-radish, stir well, season with salt, add 1 teaspoon of butter, and serve on croquettes, etc.
Plating
Cookware for this recipe
-
Saucepan
-
Grater
-
Wooden spoon