Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Unsalted butter

  2. 1/2 cup 46g / 1.6oz Shallots - minced

  3. 2 cups 474ml Beef stock

  4. 1 section Fresh thyme (or 1 teaspoon dried thyme)

  5. 1 tablespoon 15ml Arrowroot

  6. 2 tablespoons 30ml Cold water

  7. 2 tablespoons 30ml Snipped chives or parsley

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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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