How do I make a maderia sauce?!
Answers: tasted a lovely maderia sauce with fillet steak in a restaurant but all recipes I have tried are too creamy and pale not brown
Madeira Sauce
1 c. Madeira wine
3 c. beef stock or broth
1 Tbsp. shallots, chopped fine
1 each sprig, thyme
1 each bay leaf
1 tsp. crushed black peppercorns
1 Tbsp. cornstarch
1/4 c. water
Madeira Sauce procedure:
Bring the wine, broth, shallots, herbs and peppercorns to a boil and cook for 10 minutes to evaporate the alcohol and concentrate the flavor. Combine thoroughly the cornstarch and water to form a slurry. Add the slurry a little at a time to the boiling liquid until it thickens and coats the back of a spoon.
MADEIRA SAUCE:
1 (750 ml.) bottle French hard cider (found in grocery store)
1 (750 ml.) bottle Madeira wine
1/2 lb. shallots, finely chopped
1 whole allspice
1 c. beef broth
1/4 c. cornstarch dissolved in 1/3 c. cold water
3 tbsp. butter
2 tbsp. Dijon mustard
Salt and pepper to taste
This isn't easy as people think it is.
Try this -For the madeira sauce:
100ml Madeira
250ml brown chicken stock
2 tbsp Butter
half tsp fresh thyme leaves, (or 1/4 tsp dried)
half tbsp chopped Parsley
Best of luck,
ja
Here's a Brian Turner recipe. I've used recipes of his before and find that they're easy to follow and turn out delicious
http://www.bbc.co.uk/food/recipes/databa...
use good beef stock reduce on med heat ,in another pot sautee shalots till soft not browned , add red wine reduce till thick and syrupy combine the two ,enjoy
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.
bleedin hell! I tend to ignore Escoffier, M. Pellaprat etc and cut to the chase. You need good beef stock to start. I use the liquor from a pot roast where carrot onion and celery have been simmered. The stock is then used for wot u mite 'call spanish sauce' just saute onion carrot and celery until soft and drop in some butter and cornflour balls to make a roux (stir like buggery!) pour in ur stock (remember the pot roast?) gradually and add tomato ketchup (a good slug!) and a leek tied up with parsely and thyme in a nice bouquet. Simmer for ages (2hrs is good) then strain. A pair of old (washed) tights is a good substitute here. Finally (it's all in the reduction) while reheating add beef boullion (heat 0.5Kg good steak in a bottle in hot water with salt and pepper for 3 hours and strain the liquor).Pour in half a bottle of decent madeira (not cheap cooking sherry) and reduce by vol 50% Then u will have half decent demi-glace/madeira sauce.
It has not been made this way since the court of Louis XVI. You probably tasted and were satisfied with a cheap and quick substitute in that restaurant!
Try these way:
Deglaze the pan where you cooked your meat with as much Madeira and there's juice in the pan, if there isn't enough juice add beef stock to make it up. Stir and scrape the pan, strain the liquid and put in clean saucepan add a teaspoon of cornflour dissolved in water, bring to the boil stirring all the time until the sauce thickens. Adjust seasoning.
Although it may as well be that you could have been served a ready made or instant sauce. Check out all the sauces at your local supermarket, it is possible you could find it there.
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).