Horseradish Sauce

• 1 tablespoon butter
• 1 tablespoon flour
• 1/2 cup fresh or canned chicken broth (see recipe)
• 1/4 cup heavy cream
• Salt to taste if desired
• Freshly ground pepper to taste
• 1/4 cup horseradish, preferably freshly grated (see note)
• 1/4 teaspoon Tabasco sauce

1. Melt the butter in a saucepan and add the flour, stirring with a wire whisk.
2. When blended and smooth add the broth, stirring rapidly with the whisk.
3. When thickened and smooth add the cream and bring to a boil, stirring.
4. Add salt and pepper.
5. Stir in the horseradish and Tabasco sauce.

butter, flour, chicken broth, heavy cream, salt, freshly ground pepper, horseradish, tabasco sauce

Taken from cooking.nytimes.com/recipes/2492 (may not work)