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Horseradish Pan Sauce

By: USA WEEKEND columnist Pam Anderson 
"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."

This Kitchen Approved Recipe has an average star rating of 3.0 Rate/Review | Read Reviews (2)

 

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Original Recipe Yield 4 servings
 

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

Directions

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

Footnotes

  • Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 53 | Total Fat: 2.9g | Cholesterol: 8mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 1 stars. This recipe averages a 3.0 star rating.
Reviewed on Nov. 1, 2005 by GinaR   view full review
My husband loves horseradish, so I decided to try this simple recipe. I've tried it with both...
The reviewer gave this recipe 5 stars. This recipe averages a 3.0 star rating.
Reviewed on Apr. 21, 2006 by WCB   view full review
Prepared it for our Christmas dinner to accompany the prime rib roast. It was one of the big...

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