Horseradish Pan Sauce

2 Reviews

“These sauces can be made in minutes as the cooked steaks rest. To make the sauce ahead, leave out the butter or cream. Reheat just before serving, adding water if the sauce has reduced too much, then whisk in the butter or cream. This amount is enough for four steaks, but the formulas can be recalculated if you're serving more guests.” - by USA WEEKEND columnist Pam Anderson

Ingredients

1/4 cup dry vermouth or dry white wine
1/4 cup low-sodium canned chicken broth
1 tablespoon prepared horseradish
1 tablespoon butter

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Metric US

Original recipe yields 4 servings

Directions

Combine vermouth and broth in a measuring cup. Follow basic sauce instructions below, whisking horseradish and butter into reduced liquid.

Nutrition

Amount Per Serving (4 total)

Calories
53 cal
3%

Fat
2.9 g
5%

Carbs
2.5 g
< 1%

Based on a 2,000 calorie diet

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Reviews (2)

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GinaR

Nov. 1, 2005

"My husband loves horseradish, so I decided to try this simple recipe. I've tried it with both beef tenderloin and with tuna steaks with unfortunate results both times. It also isn't the most appetizin..." See moreg looking sauce. I will not make this again."

WCB

Apr. 21, 2006

"Prepared it for our Christmas dinner to accompany the prime rib roast. It was one of the big hits of the meal. None of it was left for the leftover roast! I found it easy to make...." See more"

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