Leigh's Perfect Christmas Sauce



100g button mushrooms, sliced
2 shallots, finely chopped
25g Estate Dairy unsalted cultured butter
1 bay leaf
1 sprig of thyme
200ml white wine
300ml chicken stock
300ml beef stock


      1. In a pan add the butter, shallots, bay leaf, thyme and mushroom. Cook until all the water has evaporated and the mushroom are beginning to stick to the pan, but not burning.
      2. Add the white wine and reduce until sticky.
      3. Pour the chicken stock into the pan and reduce by two thirds. 
      4. Now add the beef stock and reduce until you have a sauce like consistency.
      5. Check the seasoning and pass through a sieve.
      6. Serve your sauce to accompany your festive feast.