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Soften the shallots, carrots, garlic and mushrooms in a pan with a pinch of salt.
Add the bay, thyme, parsley stalks and peppercorn.
Deglaze with the wine and reduce by half.
Add the stock and simmer for 30 mins then strain and keep warm.
Melt the butter in a new pan, brown it slightly then add the flour and cook this out for 4-5 mins.
Add the warm stock in stages continuously stirring and beating to ensure no lumps.
Finish with the cream, parsley, sherry vinegar and black pepper.