Yield: 4 servings

” A good base lightly flavored with Madeira will produce one of the greatest of all sauces.” Raymond Sokolov, The Saucier’s Apprentice.
The history of Madeira wine goes back to 1418 and the wine initially was not fortified. It was ordinary wine that was a favorite of George Washington who was believed to have drank a pint of it daily.
This classic Madeira sauce recipe goes well with beef, chicken, chops or veal.

• 3TBS finely chopped shallots
• 1oz butter (¼ stick)
• ½lb white or Cremini mushrooms, sliced (optional)
• ½tsp cracked peppercorn
• 1bay leaf
• 1sprig fresh thyme (¼ tsp dried)
• ¼cup red wine
• ¾cup Madeira wine
• 1cup demi-glace
• ¼cup heavy cream (optional)

In a medium sized saucepan, sauté shallots in butter for 1-2 minutes or until translucent. Add mushrooms and cook until mushrooms are tender. (approx. 3 minutes). Remove mushrooms and set aside.

Add peppercorns, thyme, and bay leaf and cook 30 seconds. Add red wine and reduce by half. Add Madeira wine and bring to boil.

Add demi-glace and whisk until incorporated into the sauce. Return mushrooms to pan and add heavy cream and reduce briefly.

Serve over beef, veal, pork, chicken or other grilled or roasted meats. The heavy cream is strictly optional and gives the sauce a richer color and flavor.