| Ingredients:
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1 Qt. Heavy Cream
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3 T White Mustang Horseradish
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2 tsp. Stone-ground Dijon Mustard
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2 tsp. Salt
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2 C Defatted pan drippings from roast
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OR
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4 C Haserot Culinaire Glace de Veau reduced to 2 C
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Instructions:
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Reduce cream by 50%.
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Whisk in mustard and horseradish.
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Cook out for 2 minutes.
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Whisk in pan drippings or stock.
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Cook additional 2-3 minutes.
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Adjust seasoning with salt and white pepper if necessary |