Horseradish Sauce

1 tablespoon butter or margarine
1 1/2 teaspoons cornstarch
1/8 teaspoon salt
1/2 cup reserved sauce
1/4 cup light cream
1 egg yolk, beaten lightly
1 tablespoon snipped chives
2 teaspoons prepared horseradish
1 teaspoon lemon juice

In a small saucepan melt butter or margarine; stir in cornstarch and salt. Add reserved broth and cream all at once. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more.  Gradually stir half of the hot mixture into egg yolk. Return all to the saucepan. Cook and stir until mixture is bubbly. Reduce heat; cook and stir for 1 to 2 minutes more.  Stir in snipped chives, prepared horseradish, and lemon juice; heat through. Makes ¾ cup.