INGREDIENTS

• 3 tbs plain flour
• 25g unsalted butter
• 400 ml of boiling water
• 1½ vegetable cubes (10g each) or stock powder
• 2-3 tbs grated horseradish
• crème fraîche – to taste

METHOD

1. In a saucepan heat flour and butter stirring constantly until it is bubbling.
2. In a jug dissolve cubes in boiling water.
3. Gradually stir in bullion into the saucepan, bring to boil.
4. Then stir in grated horseradish and continue cooking for couple of minutes.
5. Add a little bit of crème fraîche to whiten the sauce.
6. Enjoy served over pasta or rice with fish or meat.

Make enough sauce for 4-6 servings.

NOTES

To reduce calories use full fat milk instead of cream to whiten the sauce.