Madeira Sauce
A quicker alternative to the classic Madeira wine sauce used particularly with roasted chicken and beef.
Servings Prep Time
4people 5minutes
Cook Time
15minutes
Servings Prep Time
4people 5minutes
Cook Time
15minutes
Ingredients
Instructions
  1. Bring a saucepan to medium heat, add oil and carrots. Sauté about 2 minutes, add garlic and shallots and stir for another 2 minutes.
  2. 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.
  3. Add veal stock, whisk and let simmer for 3-5 minutes.
  4. Strain to get rid of solids and return liquid to the saucepan.
  5. Either whisk in the cornstarch and bring to a boil until thickens or;
  6. 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.
  7. Taste and adjust seasoning with salt and pepper. Add butter and a few more drops of Madeira.
  8. Refrigerate for up to 5 days, or freeze for up to 3 months.