(makes approx 8 oz.)

1 tsp. clarified butter
2 tbsp. finely chopped shallots
1/2 tsp. chopped garlic
1/4 cup bourbon
6 oz. Glace de Veau Roasted Veal Stock Reduction
1 tbsp. horseradish
2 tbsp. sour cream
Salt and pepper, to taste
1 tsp. finely chopped fresh chives

HEAT shallots and garlic in butter in a small saucepan; cook until light brown.

FLAME bourbon; stir into shallot mixture. Stir in Glace de Veau Roasted Veal Stock Reduction and horseradish. Simmer for 1 minute.

STIR in sour cream; season to taste with salt and pepper. Garnish with chopped fresh chives.