Madeira Sauce | Recipe | Elegant Dinner Party Menu

Madeira wine is a fortified Portuguese wine made in the Madeira Islands.  It has a unique wine making process were it is deliberately exposed to high heat for an extended period of time, thus causing higher levels of oxidation.  Because of this process, the wine was able to withstand long voyages and it is said that George Washington consumed a glass of Madeira each day. 

This sauces goes well with beef, chicken, pork or veal.  I use this with Beef Wellington.  While it is rather time-consuming to make, Madeira Sauce is worth the wait. The longer you reduce the sauce, the thicker and more robust it will become.  Madeira Sauce can be refrigerated for five days or frozen for up to three months.  Madeira wine has a long shelf-life after being opened.

Madeira Sauce Recipe
Yields: 1 cup

2-3 Tbsp olive oil
2 shallots, peeled and sliced
1 bay leaf
1 sprig of thyme
1 clove garlic, smashed
3 peppercorns
1/4 c white wine
1 Tbsp sherry
1/2 c Port
1-1/2 c Madeira
2-1/2 c chicken stock
1 Tbsp butter

1. Heat oil in a medium sized pot over Medium-Low heat.  Saute shallots with the bay leaf, thyme, garlic and peppercorns until golden brown.
2. Add the white wine and sherry.  Increase heat to Medium-High and reduce liquid until it creates a glaze on the shallots.
3. Add the Port and Madeira.  Boil liquid until until it has reduced by half, approximately 15-20 minutes.
4. Add the stock and boil until the mixture has a slightly thicker consistency, approximately 30 minutes.
5. Strain the sauce through a fine mesh sieve, pushing down on solids with the back of a spoon to release all liquids.  (The shallots are phenomenal.  Do not discard them.  Spread them over a slice of bread and enjoy.)
6. Add 1 Tbsp butter and stir.  Season to taste.