WATERTOWN, N.Y. (WWNY) - It might look like your typical steak sauce, but it's not.
Chef Chris Manning makes us Sauce Robert, which is a glaze that's good for pork, beef or chicken.
For this segment, he sautéed strip steak, de-glazed the pan with the sauce, then poured the sauce over the steak.
Sauce Robert
- 1 cup ketchup
- 1/2 cup maple syrup
- 2 tablespoons sherry wine
- 2 tablespoons soy sauce
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Dijon mustard
- 2 tablespoons prepared horseradish
- Salt & pepper to taste
Combine all ingredients in a mixing bowl.
Use as a basting sauce for beef, pork, or chicken.
Keeps two to three weeks in the refrigerator.
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