Madeira Sauce

• 450 ml/¾ pint Madeira (preferably Malmsey)
• 50 g/2

Place one-third of the Madeira in a stainless steel pan, bring to the boil, then simmer until reduced to a thick syrup. Add the remaining Madeira and reduce by a quarter for the recipe left, or by half for other recipes.

Place the mushrooms, shallots, stock and port in another pan, and simmer until reduced by half. Skim, add to the Madeira and return to a slow simmer, skimming as requir