1/4 cup butter
1/4 teaspoon salt
1 tablespoon prepared horseradish
1 teaspoon dried parsley
1 teaspoon prepared chile pepper
1 teaspoon dried minced onion
1 teaspoon dried thyme
1 teaspoon seasoning salt
2 tablespoons water
2 tablespoons white wine
1 egg
1 teaspoon beef bouillon seasoning
2 tablespoons soy sauce
1/2 teaspoon Worcestershire sauce
1/2 teaspoon pepper
1 teaspoon lemon juice
Pour butter into a large bowl.
In a large saucepan, salt the butter and horseradish. Mix in parsley, chile pepper, onion, thyme, seasoning salt, water and white wine.
Bring to a boil. Reduce heat to medium and cook, stirring occasionally, 2 to 3 minutes, or until steaming.
Pour egg into the saucepan and bring to a boil; whisking constantly, bring to a full boil. Remove from heat and stir in beef bouillon; return to a boil, stirring constantly, for 3 minutes. Remove from heat and stir in soy sauce, Worcestershire sauce, pepper and lemon juice. Turn to coat and serve hot.
⭐ ⭐ ⭐ ⭐