Madeira Sauce

Name: Madeira Sauce
Yield: Makes about 250 ml
Ingredients: 150 ml veal stock; 150 ml chicken stock; 20 ml honey; 100 ml Madeira; 100 ml white wine; ¼ tsp black peppercorns; 5 thyme sprigs; 1 bay leaf; sea salt and black pepper; sea salt and black pepper; 2 tbsp olive oil; 2 shallots, peeled and sliced; 2 garlic cloves, peeled and roughly chopped

Preparation info

Makes about
250 ml

Difficulty
Easy

Appears in

Maze

By Jason Atherton

Published 2008

About

Ingredients

2 tbsp olive oil
2 shallots, peeled and sliced
2 garlic cloves, peeled and roughly

Sauce
Gluten-free

Method

Heat the olive oil in a saucepan and sauté the shallots with the garlic, bay leaf, thyme and peppercorns over a medium heat for 5–6 minutes until softened and golden brown.

Add the white wine and Madeira and let bubble until reduced down to a sticky glaze. Add the honey and cook for 2–3 minutes. Pour in the stocks and cook until reduced by two-thirds to a syrupy consistency.

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