4 eggs yolks
2tablespoons honey
2 cups white wine
Beat the egg yolks in the top of a double boiler over barely simmering water with the honey. Add the wine and continue cooking until sauce thickens.
3 tablespoons horseradish, freshly grated
1 cup sour cream
1 teaspoon sugar
1 teaspoon vinegar
Dash salt
Mix all ingredients and allow to stand several hours, tightly covered, in the refrigerator to blend thoroughly.
Serve with meat dishes.
4 tablespoons dark Dijon mustard
2 tablespoon sugar
2 tablespoon white vinegar
1 teaspoon salt
6 tablespoons vegetable oil
3 tablespoon fresh dill, finely chopped
In a small bowl mix the mustards, sugar, salt and vinegar to a paste.
With a whisk slowly beat in the oil until it forms a thick mayonnaise-like emulsion.
Stir in the chopped dill.
Suggestion:
The sauce may be kept refrigerated in a tightly covered jar for several days, but need to be shaken or beaten with a whisk to remix the ingredients before serving with grilled or fried fish or other seafood.
150 gr butter
2-3 horseradish, freshly grated
2 teaspoon salt
1 teaspoon sugar
Cream the butter with mixer at a medium speed. When it fluffy, beat in tomato paste, salt and sugar.
Put it in a serving bowl and chill until ready to serve.
Suggestion:
Serve cold with hot fried or grilled salmon.