FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
RAIFORT SAUCE
Simon, Andre L. 1952. A Concise Encyclopaedia of Gastronomy. Harcourt, Brace and Company, New York.
Is a horseradish sauce. This sauce, which is not nearly as well-known as it deserves to be, is delicious with fresh-water fish. To a good smooth Bechamel sauce add a teacupful of grated horseradish and half a cupful of thick cream. Season to taste and blend well simmering only for a few moments after the horseradish and cream have been added.
2 tablespoonfuls of grated horseradish 1/4 teaspoonful of made mustard 1 gill of cream 1 tablespoon of white wine vinegar 2 teaspoonfuls of castor sugar salt and pepper
Mix the horseradish with sugar, salt, pepper, mustard and vinegar. Whip the cream and stir it into the mixture by degrees.
Put in ice chest to get very cold. This sauce can also be frozen and cut in small cubes when set. It is delicious served with grilled salmon.