Allow 5 minutes of preparation and 10 minutes of cooking for 1 large cup of sauce.
8 tablespoons melted butter
1 small shallot (French or Ste-Anne) finely chopped
5 chopped chopped chives
3 cloves garlic minced
2 to 3 tablespoons horseradish
2 tablespoons Dijon mustard
3 teaspoons minced fresh thyme
A pinch of cayenne pepper
Salt and pepper to taste
Whip all the ingredients together until they are well mixed.
Let the sauce sit for 10 minutes and whip again. It will allow the butter to cool and thicken a little.
Serve with a good steak, cooked the way you like.
Store in the refrigerator and microwave in a 15-second interval.