Hot Horseradish Sauce makes an excellent accompaniment to roast or boiled beef. It is also delicious added to mashed potatoes or ‘fry-lips”.
10 fl. oz. bechamel sauce
2 tablespoons grated fresh horseradish
2- teaspoon salt
½ teaspoon freshly ground black pepper
2 teaspoon prepared mustard
1 teaspoon vinegar
2- teaspoon sugar
In a medium-sized saucepan, combine the bechamel sauce, horseradish, salt, pepper, mustard, vinegar and sugar over moderate heat. Cook, stirring constantly, until the sauce is heated through.
Remove the pan from the heat and pour the sauce into a warmed sauceboat. Serve at once.