Madeira Sauce
Madeira sauce is a classic French cuisine rich and fragrant sauce made with Madeira wine, veal stock, mushrooms, shallots, and butter. This sauce is traditional
Madeira sauce is a classic French cuisine rich and fragrant sauce made with Madeira wine, veal stock, mushrooms, shallots, and butter. This sauce is traditionally used to accompany dishes of calf's head, but it also pairs very well with other meats or poultry. Its intense flavor and smooth texture make it a staple of French gastronomy. The preparation of this sauce requires some technique, but the result is worth it. It can be prepared in advance and stored in the refrigerator.
Time
50 min. =
20 min. +
30 min.
Utensils
1 knife1 sauce pan1 frying pan
Ingredients for 4 parts
- 50 g. butter
- 0.25 c. à c. sea salt
- 1 shallot
- 0.25 c. à c. black pepper
- 100 g. champignon de paris
- 200 ml. jus de veau
- 150 ml. madeira wine
Steps
- Finely slice the shallot and cut the mushrooms into slices.
- In a pan, melt the butter and sauté the shallots until they are translucent.
- Add the mushrooms and sauté for a few minutes.
- Pour in the Madeira wine and let it reduce by half.
- Add the veal stock, salt, and pepper. Simmer for 15 minutes.
- Serve hot with dishes of calf's head or other meats.