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Home > Recipes > With Classic French Demi-Glace
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Madeira, Marsala or Port Red Wine-Pepper Sauce - Sauce Poivrade alla Marsala or Madeira
Makes 1½ Cups (375
ml)
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| This luscious sauce is the perfect complement to any grilled or roasted cut of beef, pork, veal or game, including flavorful birds like squab. Serve it on a grilled steak, roasted tenderloin of pork, seared venison cutlets or pan-roasted veal chops. Your guests will be dazzled and you’ll celebrate how simple it is to prepare.
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Ingredients:
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- 2 T. (40 g) unsalted butter
- 3 T. (60 g) minced shallots
- 1–2 t. (7–14 g) cracked black peppercorns
- ¼ t. (2 g) dried thyme leaves
- ¼ c. (65 ml) hearty red wine
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- ¾ c. (190 ml) Madeira, Marsala or Port
- 1½ oz. (45 g) Demi-Glace Gold®
- ¼ c. (65 ml) heavy cream
- 2 T. (40 g) finely chopped flat-leaf parsley
- ¼ c. (65 ml) hot water, as needed
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| Melt butter in a small saucepan. Add shallots and sauté over medium-low heat until translucent. Add peppercorns, thyme and wine. Bring to a boil and reduce by half. Pour in the Madeira, Marsala or Port and bring to a boil. Add the
Demi-Glace Gold®, whisking until dissolved, then whisk in the heavy cream. Pour through a fine strainer into a clean pot, pressing to extract as much liquid as possible. Stir in the parsley. If sauce is too thick, add hot water.
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