"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Horseradish cream sauce Recipe

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This recipe for Horseradish cream sauce, by , is from The Massengale Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jim Taylor
Added: Monday, July 13, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 tbsp. olive oil
2 green onions diced
2 garlic cloves minced
1 tsp. fresh rosemary leaves, minced
1/4 cup dry white wine
1/2 tsp. Worcestershire
2-3 tbsp. prepared horseradish
3/4 cup heavy whipping cream

Directions:
Directions:
Heat olive oil in a small saucepan over medium heat. Add green onions, garlic and rosemary and cook for 1 minute. Add white wine and Worcestershire sauce and reduce liquid by one-half. Stir in horseradish and cream and bring to just below boiling while stirring.

Number Of Servings:
Number Of Servings:
1 cup
Preparation Time:
Preparation Time:
Whatever
Personal Notes:
Personal Notes:
Great as a dipping sauce for fowl, antlered game and filet mignon. For a real treat, buy the whole horseradish root at Publix or other well stocked supermarket and grate it yourself. Open a window.

 

 

 

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