Russian Sauce

Ingredients

• 2 Tbsp butter or margarine
• 3 Tbsp all-purpose flour
• ¼ tsp salt
• a dash white pepper
• 1 cup chicken broth
• ½ cup light cream or milk
• 2 tsp snipped chives
• 1 tsp prepared mustard
• 1 tsp prepared horseradish
• 1 tsp lemon juice
• optional, for garnish snipped chives
• optional, for garnish pimiento curls

Method

1. In a small saucepan, melt the butter or margarine; blend in the flour, salt and white pepper. Add the chicken broth and light cream or milk all at once. Cook over medium heat, stirring constantly, till the mixture thickens and bubbles.
2. Add the 2 teaspoons snipped chives, the prepared mustard, prepared horseradish, and lemon juice. Cook 2 minutes more, stirring the sauce occasionally. Garnish with chives and pimiento.

Notes

Clipping. Makes 1 1/2 cups sauce. Good on baked fish, over vegetables such as asparagus spears, or with baked, poached, or hard-cooked eggs.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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