- 1 tablespoon unsalted butter
- 1/2 cup shallots, minced
- 2 cups beef stock
- 1 sprig fresh thyme or 1 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.