Biadeira Sauce
Ingredients
Directions
In a sauté pan, reduce 1½ pints of half‑glaze over high heat until thick.
Remove from heat and stir in ⅖ pint of Madeira until smooth.
Strain through a fine 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
- Provides the concentrated meaty body that the sauce is built on.
- Madeira
- Adds sweetness and aromatic depth to the reduced sauce.
The step that matters
Keep warm without boiling. Once the Madeira is stirred in, boiling can dull its aroma and make the sauce taste harsh or cooked off, so it should be held just below a boil.
“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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