Does anyone out there have a recipe for madeira sauce?!
Answers: I'm looking for a madeira sauce recipe to go with chicken or beef
madeira sauce
Ingredients
4 tablespoons butter
2 tablespoons flour
1 onion , chopped
1 cup sliced mushrooms
1 cup beef or chicken stock (use a bouillon to match your meat selection)
1/4 cup madeira wine
1/2 teaspoon salt , if desired
Directions
1Make a roux with 1/2 the butter and flour.
2Set aside.
3In a second pan, saute the onion in the remaining butter.
4When the onion begins to wilt, add the mushrooms and cook until they release their liquid.
5Add the stock of your choice and the roux and stir well.
6Continue to cook until the sauce begins to thicken.
7Add Madeira wine and cook until the sauce returns to a boil.
8Remove from the heat.
www.foodtv.com
look it up on google
INGREDIENTS:
?1 cup beef stock
?1 tablespoon flour
?1 cup Madeira*
?1 onion
?2 oz. thinly sliced Shitake mushrooms
?2 tablespoons butter
?salt and pepper
PREPARATION:
?Chop the onions and fry in butter until golden brown. Sprinkle in the flour, gradually add warmed stock and mix well. Cover, and simmer for 15 minutes. Add the Madeira in the last 5 minutes of cooking. 2 oz. thinly sliced mushrooms may be cooked with the sauce, if desired. Serve with roast meat or steak.
*Madiera is a sweet to dry full bodied Portugese wine
?1 cup beef stock
?1 tablespoon flour
?1 cup Madeira*
?1 onion
?2 oz. thinly sliced Shitake mushrooms
?2 tablespoons butter
?salt and pepper
Madeira Sauce
900ml (1? pints) Stock
200ml (1/3 pint) Madeira
Place the stock in to a saucepan and reduce slightly.
Add the Madeira.
The stock should be reduced so that when the Madeira is added that it will bring the volume back to 900ml (1? pints).
There's plenty on the web, but can I help as to Madeira?
Dont be fooled by the recipies! I did this, and forked out ￡10 for a bottle of, basically, sherry!
Madeira is just a sherry, from the island of Madeira.
You will have hassle getting it, pay lots for it, and in a sauce, not really notice it, over sherry. it just sounds posh on menus.
If you can get it easily, and can afford it, then cool, but there will be lots of differing recipies, just like for gravy, its basically shery gravy.
For example, the answerer above quotes "stock", and maderia. Its the "stock" thats important! an example of how much ommission, and pomposity there is in recepies!
I know where your comming from, in wanting a good sauce to liven up meat, but dont get beat up on the type of sherry, its the METHOD, stock, and preperation.
Start with a pan de glaze from the pan you brown the meat in, Use those juices, by pouring shery into the hot pan, to loosen them, and then add flour (thickner) and "stock" to prepare the sauce. (You can deglaze, and partially make up, and re heat it later!) when frying off the meat, to use those juices in the pan.
you'll need: the juice of the meat as you fry it brown ( you fry it to brown the surface before putting it in oven) and loosen this by adding sherry to the hot pan, scrape (stainless pan not nonstick!) and mix, then, pour out to use later or, mix with a thickener, plain or corn flour, to form a gravy base. This is added to stock or even water for a small amount of sauce, and, i believe, onions? for the traditional maderia sauce. Heat and reduce.
This is only an over view....and material for further, and more exact research! hope it helps.
*some recipies here say to "add" sherry (maderia) DONT! it has alcahol, and alcahol tastes unpleasant in food. you use it in the hot pan, to burn off alcahol ,and, particularly with a (sweet) drink, burn, or "caramalise" those sugars as a part of the sauce. "use" it, activly, to deglaze, caramalise, and reduce down, NOT as a flavouring!
yes of course, here u are:
Madeira sauce
4 tablespoons butter
2 tablespoons flour
1 onion , chopped
1 cup sliced mushrooms
1 cup beef or chicken stock (use a bouillon to match your meat selection)
1/4 cup madeira wine
1/2 teaspoon salt , if desired
Directions
1Make a roux with 1/2 the butter and flour.
2Set aside.
3In a second pan, saute the onion in the remaining butter.
4When the onion begins to wilt, add the mushrooms and cook until they release their liquid.
5Add the stock of your choice and the roux and stir well.
6Continue to cook until the sauce begins to thicken.
7Add Madeira wine and cook until the sauce returns to a boil.
8Remove from the heat.
recipe 2:
1 teaspoon butter
1 garlic clove , finely chopped
1 tablespoon onions , finely chopped
1/2 cup madeira wine
1/2 cup beef stock
1 ounce gorgonzola , crumbled
Directions
1In a small saute pan heat the butter to medium-high.
2Add the garlic and onion and saute until onion is clear. Reduce heat if garlic and onions begin to brown.
3Add the Madeira wine and deglaze the pan. Lower to simmer and let the wine reduce by half.
4Add the beef stock and reduce by half.
5Just before serving, increase heat to medium-high and add the Gorgonzola. Whisk until smooth. Serve on top of filet.
iced madeira sauce
1/4 cup orange juice
1/2 cup sugar
2 tablespoons lemon juice
1 cup boiling water
1/2 cup madeira wine
2 egg whites
Directions
1Combine the wine & OJ and freeze until semi formed.
2Remove from freezer and set aside.
3Beat the egg whites until frothy & set aside.
4Combine the boiling water and sugar; stir until the sugar is dissolved.
5Pour the syrup slowly over the egg whites. Set the container of the combined egg whites & syrup into a pan of salted ice-water; stir until cold. Add the syrup to the wine.
6Pour it over the pudding and serve.
7Note: To serve heated instead of chilled, do not freeze the wine & juice. Instead, combine it with the sugar water and bring to a boil. Then combine with the egg whites. Set the container of the combined egg whites & syrup into a pan of salted ice water; stir until cold. Slowly reheat until the desired temperature is reached.
ideal for puddings & cakes
Since i have no idea what your sauce making skills are like I'm going to give you the easiest and best way to do this
Make a blonde roux - it should look like peanut butter .When done remove from the pan , place in a bowl and reserve .Rinse the pan of any burned roux
Get the pan back up to temp add a little fat -oil or clarified butter [ no olive] sweat your mushrooms
[any ] add a minced shallot -sweat until translucent
Pour the entire contents of the pan into a bowl and reserve
Add your unsalted beef stock /broth to the pan
Using a slow boil reduce by 1/3
Add your sherry or madiera or whatever
Reduce until you can no longer taste alcohol
Using the tip of your commercial quality 12" -14" whisk
pick up your roux and with great enthusiasm whisk into the slowly boiling liquid
Note: All starch thickened sauces must reach a boil before their full thickening potential can be realized
Repeat the roux to the liquid process as needed
Because you will be adding the mushroom liquid back to sauce make it a little thicker than the classic nappe finish would require
Add the contents of your reserved mushroom bowl to the sauce
Season to taste -and serve