Jone Lewis' Scandinavian Cooking Scandinavian cuisine: recipes, tips and articles
Swedish, Norwegian, Danish, Finnish, Icelandic
Scandinavian Cooking

Home | Topics | Articles | Recipes | Find | Feedback


Home
Up
Topics
Articles
Recipes
Find
Feedback

Appetizers
Breads
Christmas
Cookies
Desserts
Fish
Fruits
Meatballs
Pancakes
Potatoes
Salads
Sauces
Soups
Vegetables

Sources:
Ingredients & Tools

 

Home
Up


Mustard/Horseradish Sauce

Excellent with boiled cod fillets, boiled dried codfish or other mild fish.

3 tablespoons butter
3 tablespoons flour
4 teaspoons dry mustard
2 cups fish stock
1/4 teaspoon salt
1 egg yolk
1 tablespoon cold butter
3 teaspoons fresh grated horseradish

Melt the 3 tablespoons of butter in a medium-sized saucepan.  Over low heat, stir in the flour until smooth, then blend in the mustard and stir for two more minutes.   Slowly add the fish stock while continuing o stir, then stir in the salt.

Cook over low heat 6-8 minutes, stirring constantly.  Remove from heat, and stir in the egg yolk and then the last tablespoon of (cold) butter.  Then beat in the horseradish just before serving.


Home | Up

Topics:  

 


 


    • Home • Up • Topics • Articles • Recipes • Find • Feedback •


Use feedback form for questions or comments about this web site.
Copyright 2000-2007
Last modified: August 08, 2007 04:55 AM
Would you like to sponsor this site or specific pages on the site?  Use the feedback form to contact the webmaster.
Enter an email address here to recommend this page to a friend:
Send Email