SAUCE MADEIRA
About 1 ¼ cups
A wonderful accompaniment to game or beef filet. Dry sherry or port may be substituted for the Madeira. For Sauce Périgueux, stir in 1 tablespoon minced black truffles before adding the butter.
Bring to a simmer in a medium saucepan:
- 1 cup Sauce Espagnole, Quick Brown Sauce, or Sauce Demi-Glace
- ¼ cup Madeira
- (1 teaspoon Meat Glaze)
Simmer until reduced to 1 cup. Add:
- ¼ cup Madeira
- Salt and black pepper to taste
Swirl in bit by bit, if desired:
- (1 tablespoon butter)