Begin by cutting the shallots in half and clean them. Then slice them in thin slices. After melt the butter on a medium heat and start glazing the shallots with the salt.
Also clean the garlic and slice them in thin slices as well. Add the garlic to the pan and continue glazing till both the onion and garlic have softened.
Then add the white port and reduce it till almost all the port has evaporated. It almost starts to become a bit sticky.
When that’s the case add the vegetable broth with the cream, the bay leaves and the coarse mustard. Let this reduce on a soft simmer for about 30%.
Once you’re happy with the flavor remove both the bay leaves and blend it till smooth. This will thicken the sauce and improve the flavor.
Give it a taste for seasoning and keep it covered in your fridge for later.
