Madeira sauce


1/4 cup clarified butter (use search engine)
1/2 cup, carrots, onion and celery, minced
1/4 cup finely diced beef
3 tbs flour
4 cups beef stock
1 medium tomato, peeled and chopped
1 large sprig parsley
1/2 cup Madeira wine
kosher salt and fresh cracked black pepper to taste
3 tbs butter

This is a deep flavorful sauce that is perfect to drape over beef or veal.


  • Add clarified butter to a sauce pan and heat until hot, but not bubbling.
  • Add the carrot, onion, celery and beef and cook over medium heat until brown.
  • Sprinkle vegetables with flour, stirring constantly and cook until flour is browned and sticks to the bottom of the pan.
  • Turn off the heat and gradually ladle the hot stock into the vegetable mixture and whisk vigorously.
  • Continue adding the hot liquid and whisking until all liquid has been absorbed.
  • Add tomato and parsley, stir and return sauce pan to the heat.
  • Bring to a simmer, then set pan slightly off center on the burner. Regulate the heat to simmer sauce gently.
  • From this point until the sauce is finished do not stir.
  • As the sauce cooks, lift the skin which forms on the surface.
  • simmer sauce for 2 and 1/2 hours or until reduced to about 3 cups. the consistency should be like heavy cream.
  • Remove the sauce from the heat, then strain sauce into a small saucepan, pressing vegetables to extract all liquid.
  • Sauce should measure 1 and 1/2 to 2 cups strained. Set aside.
  • Place Madeira in a small sauce pan and reduce to 1/4 cup over medium heat.
  • Add reduced Madeira to brown sauce and cover with plastic wrap. Set aside until ready to serve.
  • Just before serving, reheat the sauce and correct the season with salt and pepper to taste.
  • Over low heat, whisk in additional butter, and taste for seasoning again.




15 min


2 min


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