Serves four:

3 dl (1.2 cups) Cream, double or single
1 Shallot
1 small Carrot
2-3 tsp Soy Sauce
about 1 cube chicken or meat Stock

Black pepper
Butter

1. Peel and dice both shallot and carrot. Fry in butter until soft in a sauce-pan. (using the vegetables is optional, but tastes great.)

2. Add cream and soy sauce to the vegetables in the pan, also add black pepper and stock, whisk until thickened, then remove from heat. Strain the sauce. Don't forget to taste before serving.