A quicker alternative to the classic Madeira wine sauce used particularly with roasted chicken and beef.
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| Prep Time | 5 minutes |
| Cook Time | 15 minutes |
| Servings |
people
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Ingredients
- 4 tbs Shallots finely chopped
- 1 tbs Garlic cloves finely chopped
- 3 tbs Carrots finely chopped
- 2 tbs Rape seed oil
- 1 tbs Sugar
- 1 dl Balsamic vinegar
- 1,5 dl Madeira
- 1 dl veal stock concentrated
- 2 dl Water
- 1 tbs Corn stach dissolved in water
- 1 tbs Butter
Ingredients
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Instructions
- Bring a saucepan to medium heat, add oil and carrots. Sauté about 2 minutes, add garlic and shallots and stir for another 2 minutes.
- Add sugar and leave a minute to caramelize and then Madeira, balsamic vinegar and water. Bring the sauce to a boil and then reduce heat to simmer.
- Add veal stock, whisk and let simmer for 3-5 minutes.
- Strain to get rid of solids and return liquid to the saucepan.
- Either whisk in the cornstarch and bring to a boil until thickens or;
- Reduce until thick enough to coat the back of a metal spoon. This will take roughly 20 minutes but will maintain a darker color and give more depth to the flavor.
- Taste and adjust seasoning with salt and pepper. Add butter and a few more drops of Madeira.
- Refrigerate for up to 5 days, or freeze for up to 3 months.
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