Sauce Madère: Classic Method

Preparation info

  • Difficulty

    Easy

  • Yield:

    2 cups

Appears in

Sauces

By James Peterson

Published 1991

  • About

Method

Combine 2 cups (500 milliliters) demi-glace with ¼ cup (60 milliliters) Madeira. Gently reduce the mixture back down to 2 cups (500 milliliters). Skim off any froth or scum that floats to the surface.