Tired of trying to make gravy from meat drippings?  Want a gravy with no lumps?  My dear friend Emeril Lagasse made the mistake of making a simple gravy for Broiled Pheasant and I've managed to adapt it to fit almost any gravy need. :-)

 

1 Tbsp. Butter

1/2 cup of shallots, minced

2 cups of beef stock (I use broth - feel free to substitute chicken or veg broth depending on what you are serving)

1 sprig of fresh thyme (I have an herb garden) or 1 tsp. dried (you can use any herb you like depending on what you are cooking - tarragon, rosemary, sage...)

2 Tbsps of snipped chives or parsley

1 Tbsp corn starch (Emeril uses Arrowroot - too expensive for my wallet!)

2 Tbsp water

 

Melt butter in saucepan and cook shallots until soft.  Add broth and choice herb and simmer 15 minutes.  In a small bowl combine corn starch and cold water. Pour into saucepan in a slow, steady stream while continuously stirring (no lumps!!). Simmer until thickened (just a minute or two more).  If you are serving something nice, strain the sauce.  If you are throwing it over meatloaf leave in the hearty chunks.  Stir in chives/parsley and serve.