Amount Measure Ingredient -- Preparation Method
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2 teaspoons dry mustard
1 ounce vinegar
1/4 cup horseradish
1/2 cup heavy cream
4 quarts veloute sauce
Preparation:
combine dry mustard and vinegar in a saucepan-mix well add remaining ingredients-mix well place over a low flame heat and stir just to blend remove from heat, keep warm in a bain marie serve warm
Nutritional Information:
9 Calories (kcal); 1g Total Fat; (85% calories from fat); trace Protein; trace Carbohydrate; 3mg Cholesterol; 2mg Sodium
