1. Combine the cracker crumbs, grated horseradish root, and whole milk in the top of a double boiler set over simmering water. Cook, stirring occasionally, for 20 minutes (double-boiler cooking: a method in which a heatproof vessel sits over a pot of barely simmering water, using indirect heat to gently cook the contents without scorching), until the mixture has thickened noticeably and the crumbs have fully absorbed the milk, forming a cohesive, porridge-like base. The sauce should coat the back of a spoon.
2. Remove from the heat. Add the butter, salt, and pepper, stirring until the butter is fully melted and the sauce is smooth and uniform in color. Serve warm.
Your family has recipes like this too.
The handwritten cards, the dishes only grandma remembers — save them before they fade. Free to start.