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.