Sauce Madère

Sauce Madère (or Madeira sauce) - the classic Madeira wine sauce to accompany beef wellington, or any cuts of beef.

This version is from Elizabeth David Classics.

Sauce Madère

Servings:	4
Calories per serving:	208
Ready in:	40 minutes
Prep. time:	5 minutes
Cook time:	35 minutes
Difficulty:
Recipe author:	Chef
First published:	29th November 2017

Best recipe review Posh nosh! 4.3/5 Lovely on my steaks Klapaucius

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 1 white onion, chopped finely
• 1 carrot, peeled and chopped finely
• 1 tablespoon of butter
• 1 tomato, chopped
• Half an Oxo cube, crumbled
• A bouquet garni Bouquet garni for beef (parsley, thyme & a bay leaf)
• 284ml water (1/2 pint)
• 3 teaspoons of plain flour
• 180 ml Madeira sherry
• 2 tablespoons of butter

Method

1. Slice the onion and carrot very finely
2. Add a tablespoon of butter to a small pan with the onions and carrots and saute gently for a few minutes
3. Add 285 ml of water, a chopped tomato, half a crumbled Oxo cube and the bouquet garni and cook for 20 minutes
4. Make a paste with 3 teaspoons of flour and a few tablespoons of water
5. Mix into the sauce, mix. You can press through a sieve to remove any lumps
6. Heat while stirring until the sauce thickens
7. Strain this mixture into a clean pan and add 180 ml of Madeira sherry
8. In a separate pan, heat 2 tablespoons of butter; don't allow it to burn
9. Stir the melted butter into the strained sauce mixture - as Elizabeth David says: "it gives a characteristic flavour"

Serving suggestions

An ideal accompaniment to Beef Wellington

Variations

You can use a tablespoon of tomato puree instead of the chopped tomato

Chef's notes

Elizabeth David's recipe requires a maggi cube but I'm sure Oxo will suffice!

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