• Tommy Centola

Cream Horseradish Sauce from The New Orleans Cookbook

This week, I am diving into the cookbook written by Rima and Richard Collin, The New Orleans Cookbook. Specifically, I am looking at two recipes under the sauces. This first one is perfect for steaks and prime rib.


6 tablespoons prepared white Horseradish

1 tablespoon Creole Mustard

3 tablespoons White wine Vinegar

1/4 teaspoon freshly ground White Pepper

1/8 teaspoon Cayenne

1/8 teaspoon Sugar

1/2 cup Heavy Cream


Combine all the ingredients except the cream in a gravy boat order sauce dish. Mix thoroughly and let stand at room temperature for 15 minutes, then add the heavy cream slowly, stirring constantly. Cover the dish with plastic wrap and refrigerate for at least 1 hour before serving.


Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

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