James Peterson

Sauce Madère: Glace de Viande Method

Preparation info
  • Yield:

    1 cup

    • Difficulty

      Easy

Appears in
top 1000Sauces: Classical and Contemporary Sauce Making
Sauces

By James Peterson

Published 1991

  • About

Method

Reduce 1 cup (250 milliliters) Madeira by half. Add 3 tablespoo