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Julee Rosso, Sheila Lukins

Madeira Sauce

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Preparation info

  • 1 cup

    • Difficulty

      Easy

Appears in
top 1000The New Basics Cookbook
The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

  • About

A rich and elegant sauce, filled with sliced truffles.

Ingredients

  • 2 tablespoons unsalted butter
  • 2 tablespoons unbleached all-purpose flour
  • 2

Method

  1. Melt the butter in a medium-size saucepan. Whisk in the flour and cook, stirring, over low heat for 3 minutes.
  2. Add the beef stock, 4 tablespoons of the Madeira, and the tomato paste. Whisk until smooth, and bring to a boil. Reduce the heat and simmer until reduced t

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