Recipe: Spicy Horseradish Sauce and Nippy Mustard Sauce (using evaporated milk) (Carnati
Toppings - Sauces and GraviesSPICY HORSERADISH SAUCE
1 tablespoon butter
1 tablespoon flour
1 teaspoon salt
1 2/3 cups (large can) undiluted Carnation Evaporated Milk
2 tablespoons prepared horseradish
1 tablespoon chopped pimiento
1/2 teaspoon celery seed
1/2 teaspoon vinegar
Melt butter in saucepan. Remove from heat.
Stir in flour and salt. Gradually add Carnation. Cook over low heat, stirring constantly until sauce thickens.
Add remaining ingredients.
Serve over thinly sliced cooked corned beef.
VARIATION:
NIPPY MUSTARD SAUCE:
Use 2 tablespoons prepared mustard in place of horseradish in above recipe, and serve over ham slices.
Makes about 2 cups
From: Recipelink.com
Source: Recipe booklet: 38 Answers to What's Cooking, Carnation Company, 1961
1 tablespoon butter
1 tablespoon flour
1 teaspoon salt
1 2/3 cups (large can) undiluted Carnation Evaporated Milk
2 tablespoons prepared horseradish
1 tablespoon chopped pimiento
1/2 teaspoon celery seed
1/2 teaspoon vinegar
Melt butter in saucepan. Remove from heat.
Stir in flour and salt. Gradually add Carnation. Cook over low heat, stirring constantly until sauce thickens.
Add remaining ingredients.
Serve over thinly sliced cooked corned beef.
VARIATION:
NIPPY MUSTARD SAUCE:
Use 2 tablespoons prepared mustard in place of horseradish in above recipe, and serve over ham slices.
Makes about 2 cups
From: Recipelink.com
Source: Recipe booklet: 38 Answers to What's Cooking, Carnation Company, 1961
MsgID: 3146842
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Assorted Recipes (27)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Assorted Recipes (27)
Board: Daily Recipe Swap at Recipelink.com
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