Cream of Horseradish Sauce

Ingredients

• six tablespoonfuls of grated horseradish
• the yolk of one egg
• half a teaspoonful of salt
• a tablespoonful of good vinegar
• a quarter of a cupful of cream

Method

1. 1

   Add to six tablespoonfuls of grated horseradish, the yolk of one egg and half a teaspoonful of salt; mix thoroughly; add a tablespoonful of good vinegar and then fold in carefully a quarter of a cupful of cream whipped to a stiff froth.

2. 2

   If the horseradish is already in vinegar omit the tablespoonful of vinegar and press the horseradish until dry.

Nutrition per serving

As published

This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 11. The excerpt below is the record exactly as published.

half a teaspoonful of salt, a saltspoonful of pepper, and then stir in another tablespoonful of butter. Serve with summer squash, stewed cucum- bers or other green vegetables. 44 My Best 250 Recipes By adding the juice of half a lemon this sauce will answer nicely for fish. CHILLI SAUCE Peel, cut in halves and press out the seeds from six good-sized tomatoes ; chop the flesh very fine and drain the pulp in a sieve until dry. Add a saltspoonful of celery seed, a tablespoonful of grated onion, two tablespoonfuls of tarragon vinegar, half a teaspoonful of salt and a drop of Tabasco. Rub the mixing-spoon with a clove of garlic. Stir the mixture for a moment and serve with boiled or broiled lobster, or with cold meats. If fresh, sweet, red chillies are at hand put one in the oven until the skin cracks, peel it off, remove the seeds, chop the flesh fine and use it in the place of Tabasco. SAUCE HOLLANDAISE Heat in a saucepan a slice of onion, a bay leaf, a little chopped celery or a saltspoonful of celery seed, a clove of garlic mashed, and four tablespoonfuls of tarragon vinegar. When re- duced one-half strain and 'cool. Rub together one tablespoonful of butter and one of flour ; add half a pint of boiling water and stir until boiling. Take from the fire; add the yolks of two eggs beaten; reheat; add a tablespoonful of butter cut in blocks, half a teaspoonful of salt, a dash of My Best 250 Recipes 45 pepper and the vinegar. Press through a fine sieve. This is one of the best of the fish sauces. A plain sauce Hollandaise may be made by adding the yolks of two eggs slightly beaten and two tablespoonfuls of tarragon vinegar to English drawn butter. SAUCE BEARNAISE Beat the yolks of four eggs ; add four table- spoonfuls of olive oil and four of stock; stir and cook over hot water until jelly-like. Be careful or it will curdle. Take from the fire; add half a teaspoonful of salt, a saltspoonful of pepper and the scented vinegar made according to the recipe for sauce Hollandaise. This sauce is served cold, as an accompaniment to broiled steak, or fish, either broiled or planked. MAYONNAISE SAUCE Put the yolks of two eggs in a cold soup-dish or bowl; beat lightly, add a saltspoonful of salt, and slowly, drop by drop, six tablespoonfuls of olive oil; add a few drops of lemon juice and it is ready for use. Where a large quantity of dressing is needed add more oil. Two eggs will hold a pint of oil, providing you add a little vinegar now and then. 46 My Best 250 Recipes SAUCE TARTAR Chop a tablespoonful of parsley very fine and rub it to a paste. Add it to a mayonnaise sauce; mix and add a tablespoonful of chopped capers, two or three olives chopped very fine, a small gherkin or a tablespoonful of any chopped pickle, and a teaspoonful of onion juice. This sauce may be served with lobster cut- lets, broiled or fried fish, deviled crabs or broiled tenderloin. CREAM OF HORSERADISH SAUCE Add to six tablespoonfuls of grated horse- radish, the yolk of one egg and half a teaspoon- ful of salt; mix thoroughly; add a tablespoonful of good vinegar and then fold in carefully a quarter of a cupful of cream

Cook this with the app: pantry check, scaling, and the assistant.