HORSERADISH SAUCE, No. 2

Ingredients

• 1 tablespoon Butter or neutral oil (Originally fat. Substituted with butter or neutral oil.)
• 1/4 unit Onion
• 1 tablespoon Flour (Originally cracker meal or flour.)
• 2 tablespoons Grated horseradish
• 1/2 cup Beef or vegetable stock (Quantity estimated (not specified in original recipe))
• 1 tablespoon Brown sugar
• 2 units Whole cloves
• 2 units Bay leaves
• 1/4 teaspoon Salt (Quantity estimated (not specified in original recipe))
• 1/4 teaspoon Black pepper (Quantity estimated (not specified in original recipe))
• 2 tablespoons Vinegar
• 1 tablespoon Grated horseradish
• 1 teaspoon Brown sugar (Quantity estimated (not specified in original recipe))
• 1 teaspoon Vinegar (Quantity estimated (not specified in original recipe))

Instructions

1. 1Heat the butter or oil in a frying pan over medium heat. Add the chopped onion and cook until lightly browned, about 5 minutes.
2. 2Add the flour to the pan and cook, stirring constantly, until lightly browned, about 1 minute. Add 2 tablespoons of grated horseradish, and cook for another minute, stirring constantly.
3. 3Add the soup stock, brown sugar, cloves, bay leaves, salt, pepper, and vinegar. Bring to a simmer and cook for a few minutes, stirring occasionally.
4. 4Stir in the remaining horseradish. Taste and add more sugar or vinegar if needed. Place the cooked meat in the sauce and cover to keep warm until ready to serve.