Meat-Based Recipes
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, poultry, roasted vegetables, or pork, especially an Easter ham. You can substitute other fortified wines like Marsala or Port for different but equally luscious results.
3 ounces Demi-Glace Gold® (or Demi-Glace de Veau Gold®,Jus de Poulet Gold®, or Veggie-Glace Gold®) dissolved in 1 1/2 cups hot water
1/4 cup Madeira
2 tablespoons cold unsalted butter, diced
Salt and ground black pepper
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 about 2 cups.
Whisk in the butter and season to taste with salt and pepper.