Title: Herb shallot sauce
      Yield: 4 Servings
 
      1 tb Unsalted butter
    1/2 c  Shallots, minced
      2 c  Beef stock
      1    Sprig fresh thyme or 1
        ts Dried
      2 tb 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