Heat oil in a large frying pan and cook
shallots over a high heat for 5 mins. When
they are golden, drain off and throw away
the oil. Add the butter, bay and thyme and
toss with seasoning. Cook for 5-8 mins,
stirring so that the butter doesn’t burn.
Pour over the stock and cook until
the shallots are tender and the sauce
is reduced and sticky.