Sauce Madère
Demi-glace finished with Madeira
Demi-glace reduced with Madeira. Two ingredients, so both have to be good — use a dry Sercial or Verdelho rather than the sweet cooking Madeira sold for the purpose.
Half the wine goes in early to cook, half at the end for the aroma.
Ingredients
- 2 cups Demi-Glace (see Demi-Glace)
- 2/3 cup dry Madeira
- 2 tablespoons unsalted butter, cold
- Kosher salt and black pepper
Instructions
- Bring the demi-glace to a simmer with half the Madeira and reduce by about a quarter, 15 minutes, skimming.
- Add the remaining Madeira and simmer for 2 minutes more — just long enough to lose the raw alcohol, not the perfume.
- Strain through a fine sieve.
- Off the heat, whisk in the cold butter. Season with salt and pepper.
Notes
- Port in place of Madeira gives Sauce Porto; sherry gives Sauce Xérès.
- With chopped truffle added it becomes Sauce Périgueux.