Horseradish Pan Sauce2 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
Original recipe yields 4 servings
- Combine vermouth and broth in a measuring cup. Follow basic sauce instructions below, whisking horseradish and butter into reduced liquid.
Amount Per Serving (4 total)
- 53 cal
- 2.9 g
- 2.5 g
- < 1%
Based on a 2,000 calorie diet
Reviews (2)Rate This Recipe
"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."
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