Horseradish-Chive Cream Sauce
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Appears in Cook's Country February/March 2009
Stop! Don't wash that pan! Use the browned bits stuck to the skillet to create a restaurant-quality sauce in less than 10 minutes.
WHY THIS RECIPE WORKS
The first step was to pour off the fat from the steaks before building the sauce; otherwise it would be greasy. To draw out the flavors of red wine in our Horseradish-Chive Cream Sauce we reduced it with a scant amount of sugar before addin...
