Shallot Dressing

From the *Sunset Magazine* Jan 1991
This is easy to adapt to your tastes, adding whatever seasonings you
want to what is really only just thick water. One warning, be careful
with the arrowroot. It thickens just as it comes to the boil but I
found it must be cooked a bit or the dressing will taste starchy. I
think that also results from using too much arrowroot. A general
rule:
for 1 Cup H2O 1/2 Tbsp arrowroot = thin sauce
1 Tbsp = medium
3/2 - 2 Tbsp = thick (be careful, too much = ick!)
SHALLOT DRESSING
2/3 Cup H2O
1 tsp arrowroot