Victor’s Sauce

Served with cold beef, veal or boiled chicken, this superb sauce transforms the meat into a dish for a special occasion.

8 fl. oz. Hollandaise Sauce

1 teaspoon meat extract

1 ½ teaspoons grated horseradish

1 teaspoon onion juice

In a medium-sized mixing bowl, combine the Hollandaise sauce, meat extract, horseradish and onion juice. With a wooden spoon, stir the mixture until the ingredients are well mixed.

Chill the sauce in the refrigerator for 30 minutes before serving.