1/2 c. chopped onion
1/4 tsp. thyme
1 tsp. fresh cracked white pepper
1 c. white wine
2 (8 oz.) bottles clam juice
1 c. whipping cream
1 tbsp. coarse mustard
1 tbsp. horseradish

In saucepan combine onion, thyme, pepper, wine and clam juice. Bring to a boil; reduce heat to medium-high and cook until reduced to 1 cup. Add cream and cook until reduced to 1 1/2 cups. Strain through a sieve. Add mustard and horseradish.

Makes 1 1/4 cups. This goes great with pan-fried fish or crab legs.