French Herb Shallot Sauce

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French Herb Shallot Sauce

 

1 tablespoon unsalted butter

1/2 cup shallots, minced

2 cups vegetable stock

1 sprig fresh thyme or 1 teaspoon dried thyme

1 tablespoon arrowroot

2 tablespoons cold water

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 arrowroot with the 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.

 

 

 

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