Madeira Sauce Recipe
"A good base lightly flavored with Madeira will produce one of the greatest of all sauces." Raymond Sokolov, The Saucier's Apprentice
The history of Madeira wine goes back to 1418 and the wine initially was not fortified. It was ordinary wine that was a favorite of George Washington who was believed to have drank a pint of it daily.
This classic Madeira sauce recipe goes well with beef, chicken, chops or veal.
- 3 tablespoons finely chopped shallots
- 1 oz. Butter (1/4 stick)
- 1/2 pound white or crimini mushrooms, sliced (optional)
- 1/2 teaspoon. cracked peppercorn
- 1 bay leaf
- 1 sprig fresh thyme (1/4 tsp. dried)
- 1/4 cup red wine
- 3/4 cup Madeira wine
- 1 cup Demi-Glace
- 1/4 cup heavy cream (optional)
In a medium sized saucepan, sauté shallots in butter for 1-2 minutes or until translucent. Add mushrooms and cook until mushrooms are tender. (approx. 3 minutes). Remove mushrooms and set aside.
Add peppercorns, thyme, and bay leaf and cook 30 seconds. Add red wine and reduce by half. Add Madeira wine and bring to boil.
Add Demi-Glace and whisk until incorporated into the sauce. Return mushrooms to pan and add heavy cream and reduce briefly.
Serve over beef, veal, pork, chicken or other grilled or roasted meats. The heavy cream is strictly optional and gives the sauce a richer color and flavor.