How to Make It
Heat 2 1/2 Tbsp. olive oil in a medium skillet over medium-high. Add chopped shallots and fresh thyme; sauté 3 minutes. Stir in all-purpose flour; cook 1 minute. Gradually stir in unsalted chicken stock, black pepper, and kosher salt; cook 4 minutes or until thickened, whisking often. Remove from heat; add unsalted butter, whisking until butter melts.