Sauce Albert (Horseradish Sauce for Braised Beef)

Ingredients

• 150 grammes grated horseradish
• 2 décilitres white consommé
• 3 décilitres Sauce au beurre à l'anglaise
• 2 décilitres and a half of cream
• 40 grammes breadcrumb
• 2 egg yolks
• a pinch of salt
• a pinch of pepper
• 1 teaspoonful mustard
• 1 ordinary spoonful of vinegar

Instructions

1. Moisten 150 grammes of grated horseradish with 2 décilitres of white consommé and let it boil gently for 20 minutes.
2. Add 3 décilitres of Sauce au beurre à l'anglaise, 2 décilitres and a half of cream, and 40 grammes of breadcrumb.
3. Make it thicken by reducing over a brisk fire.
4. Pass through the étamine, pressing with a wooden spoon.
5. Thicken with 2 egg yolks and season with a pinch of salt and a pinch of pepper.
6. Finish with 1 teaspoonful of mustard slaked with 1 ordinary spoonful of vinegar.