Sauce Suédoise (Swedish Sauce)

Ingredients

• 500 grammes sharp apples
• a few spoonfuls white wine
• a few drops lemon juice
• 3 quarters of a litre sauce Mayonnaise
• 1 and a half spoonfuls horseradish

Instructions

1. Slice the apples and cook them in a well closed pan with only a few spoonfuls of white wine, so that they melt in the concentrated steam rather than boil.
2. If ordinary sweet-pulped apples are used, acidulate the purée with a few drops of lemon juice.
3. Pass through a fine sieve and reduce the purée to 2 and a half décilitres.
4. When the purée is quite cold, add it to 3 quarters of a litre of sauce Mayonnaise.
5. Complete the seasoning with the grated and finely chopped horseradish.