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Madeira Sauce
Description
This classic sauce made with a sweet, smoky fortified wine from Portugal has an amazingly complex flavor but very few ingredients. It's the sauce of choice for Beef Wellington or a simple roasted beef tenderloin, and it's the perfect complement to game, lamb, or pork. You can substitute other fortified wines like Marsala or Port for different but equally luscious results.Ingredients
Makes
About 2 cups
- 3 ounces Demi-Glace Gold® (or Demi-Glace de Veau Gold®) dissolved in 2 cups hot water
- 1/4 cup Madeira
- 2 tablespoons cold unsalted butter, diced
- Salt and ground black pepper
Methods/steps
- Bring the diluted Demi-Glace Gold® to a simmer in a small saucepan. Add the Madeira and continue to simmer until the mixture is reduced back to 2 cups.
- Whisk in the butter and season to taste with salt and pepper.
