Madeira Sauce
By Steve DunnPublished on September 29, 2020
Time
40 minutes
Yield
Serves 8 to 10
Ingredients
6 tablespoons unsalted butter 1 shallot, minced2 sprigs fresh thyme 3 tablespoons all-purpose flour 2 teaspoons chopped dried porcini mushrooms 1 teaspoon tomato paste 2 cups beef broth ½ cup Madeira ¼ cup ruby port
Instructions
- Melt butter in medium saucepan over medium-low heat. Add shallot and thyme and cook, stirring occasionally, until shallot is golden, about 5 minutes. Add flour and cook, stirring frequently, for 2 minutes. Add mushrooms and tomato paste and cook until fragrant, 1 minute. Stir in broth, Madeira, and port. Increase heat to medium-high and bring to boil. Cook until reduced to 2 cups, about 15 minutes. Season with salt and pepper to taste. Strain sauce through fine-mesh strainer set over bowl; discard solids in strainer. Return sauce to saucepan and cover to keep warm. (Madeira sauce can be refrigerated for up to 3 days; warm gently before serving.)
Time
40 minutesYield
Serves 8 to 10Ingredients
6 tablespoons unsalted butter
1 shallot, minced
2 sprigs fresh thyme
3 tablespoons all-purpose flour
2 teaspoons chopped dried porcini mushrooms
1 teaspoon tomato paste
2 cups beef broth
½ cup Madeira
¼ cup ruby port
Ingredients
6 tablespoons unsalted butter
1 shallot, minced
2 sprigs fresh thyme
3 tablespoons all-purpose flour
2 teaspoons chopped dried porcini mushrooms
1 teaspoon tomato paste
2 cups beef broth
½ cup Madeira
¼ cup ruby port
Ingredients
6 tablespoons unsalted butter
1 shallot, minced
2 sprigs fresh thyme
3 tablespoons all-purpose flour
2 teaspoons chopped dried porcini mushrooms
1 teaspoon tomato paste
2 cups beef broth
½ cup Madeira
¼ cup ruby port
Why This Recipe Works
Madeira sauce is the perfect way to dress up any beef roast, we start beef broth and boost its meatiness with two umami packed ingredients – dried porcini and tomato paste. To this, we add a combination of fortified wines. Ruby port adds sweet, berry-like flavors. While madeira lends a nutty, caramel flavor. This madeira sauce recipe will help you create a sauce that everyone will love.
Instructions
- Melt butter in medium saucepan over medium-low heat. Add shallot and thyme and cook, stirring occasionally, until shallot is golden, about 5 minutes. Add flour and cook, stirring frequently, for 2 minutes. Add mushrooms and tomato paste and cook until fragrant, 1 minute. Stir in broth, Madeira, and port. Increase heat to medium-high and bring to boil. Cook until reduced to 2 cups, about 15 minutes. Season with salt and pepper to taste. Strain sauce through fine-mesh strainer set over bowl; discard solids in strainer. Return sauce to saucepan and cover to keep warm. (Madeira sauce can be refrigerated for up to 3 days; warm gently before serving.)
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