Tewkesbury Sauce

Cuisine, October 1982

20 minutes — 8 tablespoons (about 1/2 cup)

Ingredients

1 1⁄2	tablespoon	unsalted butter
1 1⁄2	tablespoon	lemon juice
1	teaspoon	fresh horseradish (grated)
1⁄4	teaspoon	prepared hot english mustard (or dijon-style mustard)
1⁄2	cup	heavy cream
1⁄4	teaspoon	salt (or to taste)
		ground black pepper

Instructions

Melt butter in small noncorrodible saucepan over low heat; add lemon juice, horseradish, and mustard, stirring to combine. Add heavy cream; increase heat to medium. Cook, whisking constantly, until mixture thickens, 4 to 5 minutes. Add salt and pepper to taste. Serve immediately.