x

Recipe : *** Madeira-Wine Sauce

Madeira-Wine Sauce
  •  
  •  
  •  
  •  
Course:
Sauce

Practical information

  • Prep time
    15 min
  • Cooking
    25 min
  • Ready in
    40 min
  • Difficulty
    Very easy
  • Price
    Very friendly budget
  • Rate:
             
 
This classic sauce for beef or lamb can be modified into a multitude of other classic sauces by changing an ingredient or two. Change the Madeira to Marsala, sherry, sauterne, vin de paille, or other sweet wine. Before adding the wine add some cognac, marc, grappa, or other alcohol to deglaze the shallots and reduce it totally. Substitute beef, pork, or some other meat demi-glace for the veal. Use some minced truffles instead of the lemon confit. All these changes are possible and a nice sauce will still be the result.
 

Categories

Recipe's Ingredients

  Quantities for people → Recalculate
  • 1 tablespoon butter
  • 1 large shallot, minced
  • coarse salt and freshly-ground black pepper
  • fine salt
  • 1 tablespoon lemon confit, finely minced
  • 130 ml madeira wine
  • 130 ml veal demi-glace

  • Recipe preparation steps

  • 1
    Melt the butter in a small saucepan over medium heat. Sweat the shallot. Season with salt and pepper. Add the Madeira and reduce almost totally.
  • 2
    Add the demi-glace and reduce until the sauce thickens. Strain. Test for salt and add more if required. Add the lemon confit and reheat gently.
  • Ready !