1. Sprinkle the sliced apples with a few drops of lemon juice to prevent them from turning brown, as well as to add a note of acidity to the finished sauce. 2. Cook the apples in a covered saucepan with 2 tablespoons of white wine. This may seem like a small amount of liquid, but the apples themselves will release liquid as soon as they are heated by the steaming wine. 3. As soon as the apples are soft, usually after about 10 minutes, puree them in a food processor or food mill. If the sauce is very watery, you can return the sauce to the pan and gently cook on medium-low heat until the liquid has evaporated, reducing heat if necessary. However, be careful to stir the mixture constantly with a wooden spoon and not allow it to burn. 4. The proportion of apple puree to mayonnaise will vary depending on the apples’ flavor; anywhere from one part apple puree and three parts good quality mayonnaise will work. 5. Flavor the apple/mayonnaise with grated horseradish, about 1 tablespoon per cup. 6. I use freshly grated horseradish when I can find it (usually around Easter/Passover) and jarred all other times. 7. Yield is estimated. ---------------------------------------------------------------------------
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