Horseradish cream sauce from All About Roasting: A New Approach to a Classic Art (page 69) by Molly Stevens

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Peppered tri-tip roast; Straight-up roast beef (Slow-roasted top round); Slow-roasted top round with caraway and mustard seeds; High-heat-roasted whole beef tenderloin; One-hour rosemary rib roast

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • smtucker on January 02, 2015

    I thought this was awful. Dinner guests didn't agree. Don't bother making again. Horseradish on its own would be more enjoyable.

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