Caramelised Shallots and Garlic Cloves  This recipe is to accompany the Beef Roulades 'Bresaola' Recipe but it can of course be served with a dish of your choice. Ingredients   butter 50 gm   honey 100 ml   shallots - peeled 12   pc garlic cloves - peeled 12 pc Method   1. Melt the butter in a thick bottom frying pan   2. Add the honey and stir to combine   3. Add the shallots and allow to simmer gently until the butter and honey mix begins to reduce and caramelise, turn the shallots often to cook evenly   4. When the shallots are nearly cooked, add the garlic cloves and continue cooking until both are softened and cooked - with skill and practice, the shallots and garlic should be cooked at the same time as the butter and honey have all but reduced to nothing and nicely caramelised Chef's Tip:   To help ensure things do not burn, the shallots and garlic cloves can be blanched and refreshed prior to adding to the pan Serves 4 Blanch = to place into boiling water until lightly cooked Refreshed = to place into iced water or under cold, running water to halt the cooking process   To remove any stuck on caramel from pans, etc place into a larger saucepan, cover with water and bring to a boil. The caramel being sugar will just dissolve away - no need for scrubbing and ruining your cookware! Chef Jos Wellman Tutor, author and restaurateur New Zealand    Read aslo: Mayonnaise Sauce and Derivatives  Aioli Sauce Bechamel Sauce  Hollandaise Sauce Food Tip on Preparing Sauces Steak Marinades Recipes  Cooking tips on Marinades and Marinating