Madeira Sauce
Ingredients
Directions
Reduce the half-glaze over a brisk fire until it reaches a stiff consistency.
Remove from heat and stir in the Madeira until the sauce returns to its normal consistency.
Rub the sauce through a sieve and keep warm without boiling.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Half-glaze
- Forms the base of the sauce, providing body and savoury depth as it reduces.
- Madeira
- Adds aromatic sweetness and acidity that balance the rich, reduced half-glaze.
The step that matters
Keeping the sauce from boiling after adding the Madeira. Once the Madeira is stirred in, boiling can dull its delicate aroma and cause the sauce to thicken unevenly, so it should be kept warm rather than boiled.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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