Recipe - Herb Salad With Cassis Vinaigrette

1 tablespoon Unsalted butter
One half cup Shallots; minced
2 cup Beef stock
1 Sprig Fresh thyme
(or 1 teaspoon dried thyme)
1 tablespoon Arrowroot
2 tablespoon Cold water
2 tablespoon 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.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK (Show # EE2272 broadcast 01301997) Downloaded from their
WebSite http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey jpmd44a@prodigy.com

02271997

Recipe by: Emeril Lagasse

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