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 # EE-2272 broadcast 01-30-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - firstname.lastname@example.org 02-27-1997 Recipe by: Emeril Lagasse
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|Serving Size: 1 Serving (2103g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 639 (69%)|
|Amt Per Serving||% DV|
|Total Fat 71g||95 %|
|Saturated Fat 44.5g||222 %|
|Monounsaturated Fat 18.7g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 183.2mg||56 %|
|Sodium 3823mg||132 %|
|Potassium 3893.5mg||102 %|
|Total Carbohydrate 38.3g||11 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 37.8g|
|Protein 41g||59 %|
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Calories per serving: 926
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