500g/1lb 2oz Brussels sprouts, trimmed and halved
1 garlic clove, crushed
1 long shallot or half a small onion, very finely chopped
1 tsp Dijon mustard
salt and freshly ground black pepper
pinch caster sugar
2 tsp sunflower oil
25g/1oz butter
150ml/5fl oz double cream
3 tbsp dry white wine