Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Unsalted butter |
| ½ cup | Shallots, minced |
| 2 cups | Beef stock |
| 1 \N | Sprig fresh thyme or 1 |
| \N teaspoon | Dried |
| 2 tablespoons | Snipped chives or parsley |
Melt butter in a sauce pan over medium heat. Add shallots and cook until softened. Add stock and thyme. and simmer 15 minutes. In a bowl combine 1 tablespoon arrowroot with 2 tablespoons cold water. Add arrowroot mixture to stock in a slow steady stream, and simmer until thickened. Strain sauce and stir in chives or parsley.
Yield: 6 servings
ESSENCE OF EMERIL SHOW#EE2272