Port Marsala Or Madeira Sauce Food

PORT, MARSALA OR MADEIRA SAUCE

Steps:

• Saute shallots in butter for 1-2 minutes or until translucent.
• Add cracked peppercorns, thyme and bay leaf and cook 30 seconds.
• Add red wine and reduce by half.
• Add Port, Marsala or Madeira wine and bring to boil.
• Add demi-Glaze gold and whisk until dissolved.
• Add cream and reduce, then add enough water to reach desired sauce thickness.
• Strain and serve over Beek, Veal, Pork, chicken or other grilled or roasted meats.

MADEIRA SAUCE

Steps:

• Chop the onions and fry in butter, once softened, add the mushrooms, until golden brown. Sprinkle in the flour, gradually add warmed stock and mix well. Cover, and simmer for 15 minutes. Add the Madeira in the last 5 minutes of cooking. Season with salt and pepper to taste. Serve with roast meat or steak.

MADEIRA SAUCE

Steps:

• Make a roux with 1/2 the butter and flour.
• Set aside.
• In a second pan, saute the onion in the remaining butter.
• When the onion begins to wilt, add the mushrooms and cook until they release their liquid.
• Add the stock of your choice and the roux and stir well.
• Continue to cook until the sauce begins to thicken.
• Add Madeira wine and cook until the sauce returns to a boil.
• Remove from the heat.