1/2 cup (1 stick) butter, melted
1 small shallot, finely minced
5 chives, finely minced
3 garlic cloves, minced
2-3 tbsp. prepared horseradish (the fresh kind in refrigerated section)
2 tbsp. Dijon mustard
3 tsp. minced fresh thyme
pinch of cayenne pepper, to taste
salt and freshly cracked pepper, to taste

Whisk all ingredients till well combined. Let the sauce sit for 10 minutes and whisk again. This will allow the butter to cool and thicken just a little. Serve with your favorite steak!

Store leftovers in the refrigerator and reheat in 15 second intervals, stirring often, until just melted when ready to reuse!

Submitted by: Bill