For 6-8 servings you need

12 -16 shallots or small onions

250ml stock, depending what meat you are serving it with

200g small brown mushrooms (portabello), cleaned. Halved or quartered

20ml butter

200ml cream

50ml sherry (medium cream or dry)

To prepare

Peel the shallots or onions and leave them whole. The shallots should be approximately the same thickness, so if you have a few fat ones, slice them in half lengthwise

Place the shallots and stock in a saucepan and allow them to simmer until they are tender

Some of the stock will evaporate, this is good

Remove the shallots from the pan and reserve the stock

Heat the butter and sauté the mushrooms to brown them

Return the shallots and stock to the pan.

Add the cream and sherry and simmer for a few minutes

The sauce should resemble thin cream. If the sauce is too runny thicken it by adding about 3-5ml potato flour* mixed with 15ml water and stirring gently until the sauce thickens.

*I always use potato flour as it gives a creamy consistency vs. cornflour, is starchy. If you do not have potato flour you can use cornflour. You will always find potato flour in the kosher section, but these days most you will also find it in the health food areas.

This sauce is delicious with roast or grilled pork, beef or poultry.

It will also be good with full flavoured fish e.g. yellowtail