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
50ml sherry (medium cream or dry)
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