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Horseradish White Wine Cream Sauce


YIELD: 1.7L

1/4 lb Sliced button mushrooms
1/4 lb Diced onions
1 cup Chicken stock
2 litres 35% cream
4 heaping tablespoon Fresh horseradish
Salt To taste
White pepper To taste

In a 6L saucepot heat chicken stock and sweat onions until soft. Add cream and reduce by 1/3. Remove from heat and add fresh horseradish. Let stand for one hour. Strain sauce through a china cap and add button mushrooms. Season with salt and pepper to taste.




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