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Sauce Poivrade alla Marsala or Madeira

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, pan-roasted veal chops, or roasted vegetables. Your guests will be dazzled and you’ll celebrate how simple it is to prepare.


1 1/2 cups


  1. Melt the butter in a small saucepan. Add the shallots and sauté them over medium-low heat until they are translucent, 2-3 minutes.
  2. Add the crushed peppercorns, thyme and red wine. Bring the mixture to a boil and and cook until the liquid is reduced to 2 tablespoons.
  3. Pour in the Madeira, Marsala or Port and bring the mixture back to a boil. Add the Demi-Glace Gold®, whisking until dissolved, then whisk in the heavy cream.
  4. Pour the sauce through a fine strainer into a clean pot, pressing to extract as much liquid as possible. Stir in the parsley. If the sauce is too thick, thin it with some hot water.  Season the sauce to taste with salt and pepper.

Additional Tips

Crush peppercorns with a mortar and pestle, or place them in a plastic bag, seal the bag, and crush them with the flat side of a meat mallet.

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Classic French Stocks and Sauces