Yield: 2 servings
|¼ cup||Butter or margarine|
|2 cups||Vegetable or meat broth|
|½ cup||Horseradish, prepared or freshly grated, drained|
|2 tablespoons||Lemon juice|
|2 tablespoons||Dill or parsley, fresh; minced|
|\N \N||Salt and pepper; to taste|
Recipe by: The Eastern European Cookbook-ISBN 0-486-23562-9 Heat butter in a saucepan. Stir in flour. Slowly add broth and cook, stirring, until thickened. Add horseradish, lemon juice, dill, salt and pepper. cook slowly, stirring often, about 10 mins. Serve with roast meat or fish. Makes abour 2 cups.