Madeira sauce

Name: Madeira sauce
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 100g veal trimmings; 2 eschalots, finely sliced; 2 garlic cloves, crushed; 55g mushrooms (such as Swiss brown), sliced; 1 sprig of thyme; 3 fresh bay leaves; 5 white peppercorns; 1 tablespoon sherry vinegar; 1 tablespoon Cognac or brandy; 300ml dry Madeira; 300ml veal stock

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10m

45m

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by delicious. team

delicious. team

Oct 03, 2015

This velvety smooth sauce is perfect on roast meats like beef, lamb and veal.

1 tablespoon olive oil
100g veal trimmings
2 eschalots, finely sliced
2 garlic cloves, crushed
55g mushrooms (such as Swiss brown), sliced
1 sprig of thyme
3 fresh bay leaves
5 white peppercorns
1 tablespoon sherry vinegar
1 tablespoon Cognac or brandy
300ml dry Madeira
300ml veal stock

Method

1.

Heat oil in a large frying pan and fry veal over high heat until golden brown. Add eschalot, garlic, mushroom, herbs and peppercorns and cook over moderate heat for 5 minutes, stirring often. Add sherry vinegar and cook until all the liquid has evaporated. Add Cognac and stir to deglaze the pan.
2.

Pour in Madeira and simmer for 12-15 minutes until reduced by two-thirds. Add the stock and 2 1/2 tablespoons of water, and bring to the boil. Simmer for 20 minutes, removing any scum that develops. Pass through a fine sieve into a small pan and keep warm.

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