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Dijon Horseradish Cream Sauce

1 Qt. Heavy Cream
3 T White Mustang Horseradish
2 tsp. Stone-ground Dijon Mustard
2 tsp. Salt
2 C Defatted pan drippings from roast
4 C Haserot Culinaire Glace de Veau reduced to 2 C
Reduce cream by 50%.
Whisk in mustard and horseradish.
Cook out for 2 minutes.
Whisk in pan drippings or stock.
Cook additional 2-3 minutes.
Adjust seasoning with salt and white pepper if necessary