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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.

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