Shallot Mustard Soubise

• 15 g (½ oz) unsalted butter
• 6 shallots, finely chopped

Heat the butter in a small pan, add the shallots and sweat for 5-8 minutes, until softened but not coloured. Add the wine and simmer until it has completely evaporated. Pour in the chicken stock and simmer until reduced by half. Finally add the cream and simmer until reduced by half again. Pour the sauce into a blender and blitz to a purée, then pour into a pan, reheat gently and stir in the pa