Sauce Madère: Glace de Viande Method

Preparation info

  • Difficulty

    Easy

  • Yield:

    1 cup

Appears in

Sauces

By James Peterson

Published 1991

  • About

Method

Reduce 1 cup (250 milliliters) Madeira by half. Add 3 tablespoons (45 milliliters) glace de viande to the reduction, and finish with 2 ounces (60 grams) butter. Season with salt and pepper.