Just as my Madeira Sauce or Rossini Sauce are great on meats, this delicate sauce is great on fish--especially Salmon!

In a suitable saucepan melt the butter and sauté mushrooms for at least several minutes.  With a whisk, mix the flour and about half a cup of the "Half & Half".  Gradually add flour mixture mixed up previously and the remaining "Half & Half" to the mushrooms, stirring continuously over medium heat until thickened.  Stir in the sherry, and season with salt and pepper to taste.  If desired, stir in a few sprigs of freshly chopped dill weed.  Serve hot over Salmon Wellington or most any other fish dish for a devastating delivery.