In medium sauce pan, caramelize onion with sunflower oil over medium-low heat, then deglaze with mulberry wine, reduce, caramelize, deglaze with mulberry wine, continue process of caramelizing and deglazing.

Add cherry tomato, garlic, green peppercorn, shiitake, anchovy, dark palm sugar, salt and fish sauce, allow to infuse flavor over medium-low heat for about 10 minutes.

Transfer to blender, blend over high speed, add butter, taste and adjust as needed.