Sauce Raifort (Allemande Velouté, Horseradish, Cream, Dry Mustard)

This 3rd generation mother sauce derives from Sauce Velouté and Sauce Allemande. Horseradish sauce is a tangy and creamy veal-based sauce that pairs well with beef, veal and lamb.

2 cups Allemande Velouté sauce (500 mL)
½ cup (4 oz) heavy cream 35% (125 mL)
1 tsp. dry mustard (5 g)
2 Tbsp. (2 oz) horseradish, freshly grated (30 g)
1 Tbsp. butter (15 g)
sea salt
white pepper, freshly ground
lemon juice, freshly squeezed

Make the Allemande velouté sauce, skipping the "finishing" stage. Cover and simmer on very low heat, whisking occasionally until ready for the next step.

In a separate saucepan, gently warm the heavy cream. Add the mustard and stir to combine. Slowly add to the velouté, whisking to combine.

To Finish:
Remove from the heat and swirl in the finishing butter until melted. Season with salt, white pepper, and lemon juice. Garnish with freshly grated horseradish and serve right away.

Makes 2 cups.