Sauce Raifort is prepared by simmering a small finely scraped horseradish in about half a pint of béchamel sauce (which for this purpose is generally the kind made without any stock) for half an hour; then sieve it, heat in the bain-marie, and stir into it a liaison of one or more egg yolks, beaten up with two or three tablespoonfuls of thick (and preferably sour) cream; season with a few drops of tarragon or horseradish vinegar, and use. An excellent sauce for tournedos or fillets of beef, either fresh or rechauffé.