HORSERADISH MUSTARD SAUCE

3 tbsp. butter
2 tbsp. flour
1 c. chicken broth
1 tsp. mustard
1 tsp. chopped onion
Salt and pepper to taste
2 tbsp. heavy cream
1 tsp. grated horseradish
Lemon Juice (Freshly squeezed is best.)

Melt the butter, add flour, mixing well, then moisten with the chicken broth, beating with a whisk until the mixture is quite smooth. Add salt and a touch of pepper, onion, mustard, and grated horseradish.

Cook together for 20 minutes gently, then strain and add lemon juice and cream, gradually.
Refrigerate until service.
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VINEGAR MUSTARD HORSERADISH SAUCE:

5 tbsp. grated fresh horseradish
3 tbsp. cider vinegar
2 tbsp. prepared mustard
1 tsp. salt
Dash pepper
Dash paprika
1/2 c. sour cream

Mix all ingredients in a bowl until well blended, then whip with whisk until light and airy.
Refrigerate.
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HORSERADISH SAUCE No. 1

1 pt. White Sauce*
1/4 horseradish root
A little milk
Pinch of salt
A little lemon juice

Peel and grate the horseradish, mix it with a little milk and add it to the hot sauce. Do not boil. Season with salt and lemon juice. Alternately, the basic white sauce may be made with 1/2 pint of milk and 1/2 pint of stock instead of the full pint of stock.
Refrigerate.

*White Sauce ( Veloute Sauce)

1/2 c. butter
1/2 c. flour
1 qt. chicken stock
1 tsp. salt, unless chicken stock is salty

Make a roux by cooking together the butter and flour. Add the chicken stock gradually, stirring constantly. Allow to cook slowly, simmering over low heat for 1 hour.

Skim the butter which has risen to the top during cooking. Strain through a cheesecloth and season to taste.
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HORSERADISH SAUCE No. 2

1 c. dairy sour cream
2 tbsp. horseradish
1/2 tsp. lemon juice
1/4 tsp. Worcestershire sauce
1/8 tsp. salt
1/8 tsp. pepper

Mix all together, then refrigerate
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CREAM CHEESE HORSERADISH SAUCE

1 (8 oz.) pkg. cream cheese
1 tbsp. sugar
2-3 tbsp. prepared horseradish
1 tbsp. lemon juice
1 tsp. Worcestershire sauce
1/2 c. whipping cream, whipped

Soften the cream cheese. Blend in sugar, horseradish, lemon juice and Worcestershire sauce. Fold in whipping cream. Refrigerate.
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WINE HORSERADISH SAUCE

1 1/2 c. mayonnaise
1/4 c. horseradish, drained
2 tbsp. light corn syrup
2 tbsp. dry sherry or tarragon vinegar
2 tbsp. prepared mustard
1/4 tsp. hot pepper sauce
1/8 tsp. salt

In a small jar or bowl stir together all ingredients. Cover; Refrigerate.
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NUTMEG HORSERADISH SAUCE:

3 tbsp. flour
3 tbsp. butter
1 c. milk, hot
1 c. beef bouillon
1/2 tsp. salt
1/4 tsp. pepper
1/2 c. horseradish or more to your own taste
Pinch of nutmeg

Melt butter, stir in flour; add hot milk and stock, stirring constantly and cook until well blended. Add salt and pepper and nutmeg. Mix well. Stir in horseradish. Refrigerate.
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DIJON HORSERADISH CREAM SAUCE:

3/4 c. heavy cream
1/2 c. mayonnaise
1/2 c. prepared horseradish, drained
2 tbsp. Dijon mustard
Pinch sugar
Salt and pepper to taste

Whip cream in bowl until it forms soft peaks. Combine mayonnaise, horseradish and mustard in another bowl. Fold in whipped cream with rubber spatula. Add sugar, salt and pepper. Refrigerate.
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DG'S PREFERRED HORSERADISH SAUCE

2 pints sour cream
8 oz prepared horseradish.

To one pint of sour cream, add a little horseradish.
Taste.
If not too hot, add more horseradish.
Taste.
If not too hot, add more horseradish.
Taste
If not too hot, add more horseradish.
Taste.
When it gets too hot, add just a bit of the other sour cream.
Refrigerate.