Sauce Madère

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Preparation info

  • About

    1¾ cups

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • cup chopped shallots
  • 3 tablespoons butter
  • ½ cup plus 3 tablespoons Madeira
  • cups Brown Sauce


Cook the shallots in one tablespoon of the butter until they are golden brown. Add one-half cup of Madeira and reduce it by half. Add the brown sauce and cook for ten minutes. Strain the sauce through a sieve and bring again to a boil. Turn off the heat and stir in the remaining cold butter. Stir until butter melts, then add remaining Madeira. Serve with roasted and sautéed meat dishes.

Sauce au Porto

Prepare the sauce as for the Sauce Madére (above) but substitute Port for the Madeira.

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