Melt butter (2 tablespoons) in a saucepan, dust with flour (2 tablespoons), stir in with a whisk (burn in!) And deglaze / pour on the broth (500 ml). Add / stir in the cream horseradish (185 g) and the cooking cream (150 g). With coarse sea salt from the mill (3 big pinches), colored pepper from the mill (3 big pinches), sugar (2 big pinches), lemon juice (2 big pinches), glutamate (½ teaspoon), instant beef broth (½ teaspoon) and Season liquid Maggi wort (2 strong splashes). Finally add / stir in the sultanas (75 g).