Palatinate horseradish sauce

Ingredients for 2 servings:

• 1 tbsp butter
• ½ tbsp wheat flour
• 2 tbsp breadcrumbs
• 350 ml water
• 50 g horseradish, from the jar
• 1 egg yolk
• ½ tsp salt
• ½ tsp black pepper

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 35 minutes

Recipe from my grandma, perfect with boiled beef and boiled potatoes

Melt the butter in a saucepan over low heat. Whisk in the breadcrumbs, dust with flour, and stir until lightly browned. Add a little water and stir until smooth, then add a little more water and stir again until smooth. Repeat this process until all the liquid is gone. Bring the sauce to a boil and simmer for about 20 minutes until the flour taste disappears. Stir frequently to ensure nothing burns. Season with salt and pepper. Now be sure to remove the pan from the heat or turn off the stove(!), as the sauce must not be allowed to boil any further. Stir in the horseradish. Stir the egg yolk into the horseradish sauce and season to taste. Add more liquid and horseradish as desired and for the consistency.