Madeira Sauce

recipe

Madeira Sauce

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A good project for a long weekend, this classic sauce is best reserved for special occasions. Here's one version, adapted from a recipe by the French master chef George-Auguste Escoffier

Ingredients

For the roux:
120g beef dripping (or butter)
50g chopped onion
30g chopped carrot
30g chopped celery
70g flour
For the Sauce Espagnole:
2 litres beef stock
1 x 400g can chopped tomatoes
handful chopped parsley
For the demi-glace:
50g mushrooms, chopped
1 litre beef (or chicken) stock
100-125ml Madeira (or port)
salt and freshly ground black pepper
50g unsalted butter
For the Madeira sauce:
100-150ml Madeira
salt and freshly ground black pepper
10g butter

Preparation: 20 Cook Time: 300 Total Time: 320min

Directions

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This sauce is made in four parts. First make a roux by melting the dripping or butter in a large saucepan and frying the onions, carrots and celery until browned. Sift in the flour and stir for about minutes.
Then use this roux to make a Sauce Espagnole. Slowly stir in litres beef stock, the canned tomatoes and parsley. Simmer for hours, occasionally skimming the fat. When it reaches the consistency of double cream, sieve. Use straight away or keep covered and refrigerated until required.
Next, add the mushrooms and another litre of stock. Slowly cook down by about half, uncovered. This should take a couple of hours. When reduced, sieve into a clean pan.
Make the demi-glace by adding l Madeira or port, seasoning and g unsalted butter.
Finally, measure out l of the demi-glace and combine it with ml Madeira. Reduce on a medium heat to about l then seive. Add another -l Madeira, depending on taste, season again and whisk in the final g butter.