Combine the olive oil, shallots and garlic in a large skillet.

In a saucepan over high heat combine shallots, wine and vermouth.

Combine oil, vinegar and shallot in a small bowl.

In a medium bowl, combine lemon juice, mustard and shallots.

Start the sauce by combining the stock, Champagne, shallots and mushrooms in a saucepan.

Combine 1/4 cup olive oil, lime juice and shallots in a shallow dish.

In a small bowl, combine butter, shallots, mint and anchovies.

Meanwhile, combine parsley, shallots and capers in a medium bowl.

Combine the wine, water and shallot in a large pot and bring to a boil.

In a medium saucepan, combine shallots, fish stock, white wine and vermouth.