Sauce Madeira

Ingredients

• Hide ingredients for 1 cup Sauce Espagnole, Quick Brown Sauce, or Sauce Demi-Glace 1 1 cup Sauce Espagnole, Quick Brown Sauce, or Sauce Demi-Glace (opens in new tab) 1 cup Sauce Espagnole, Quick Brown Sauce, or Sauce Demi-Glace
  • 1 stick (4 ounces) butter or ½ cup beef or veal drippings or bacon fat
  • ½ cup finely chopped onions
  • ¼ cup finely chopped carrots
  • ¼ cup finely chopped celery
  • ½ cup all-purpose flour
  • 10 black peppercorns
  • 2 cups drained and finely chopped canned whole tomatoes or 2 cups tomato puree
  • ½ cup coarsely chopped parsley
  • (Salt and black pepper)

  Sub-recipe steps

  1. Heat in a large heavy saucepan or Dutch oven: 1 stick (4 ounces) butter or ½ cup beef or veal drippings or bacon fat
  2. Add and cook, stirring, until beginning to brown: ½ cup finely chopped onions; ¼ cup finely chopped carrots; ¼ cup finely chopped celery
  3. Add and cook, stirring until the flour is thoroughly browned: ½ cup all-purpose flour
  4. Stir in: 10 black peppercorns; 2 cups drained and finely chopped canned whole tomatoes or 2 cups tomato puree; ½ cup coarsely chopped parsley
  5. Add: 8 cups Brown Beef Stock
  6. Increase the heat to high and bring to a boil, then reduce the heat and simmer until reduced by half, 2 to 2 ½ hours. Stir occasionally and skim off the fat as it rises to the top. The sauce should be the consistency of heavy cream, and no thicker.
  7. Strain the sauce through a fine-mesh sieve into a bowl. Stir occasionally as the sauce cools to prevent the formation of a skin. If necessary, thin with additional stock or water. If you are using this sauce as is, season to taste with: (Salt and black pepper)
• ¼ cup Madeira
• Hide ingredients for (1 teaspoon Meat Glaze) 1 (1 teaspoon Meat Glaze) (opens in new tab) (1 teaspoon Meat Glaze)
  Sub-recipe steps

  1. Prepare: 8 cups Brown Beef Stock, White Veal Stock, or Brown Poultry Stock
  2. Strain and skim any fat from the stock. Transfer to a medium saucepan and set over medium-high heat. Allow the stock to simmer vigorously, skimming off any foam. When the stock begins to thicken, reduce the heat to avoid burning. For demi-glace, the reduction is complete when it is the consistency of a light syrup. For glaze, the mixture should coat the back of a spoon and be of a honey-like consistency. Depending on the amount of gelatin in the stock and the size of the pot, this can take anywhere from 2 to 4 hours for the given amount of stock. Once the desired consistency has been reached, remove from the heat, transfer to a bowl or other container, and let cool. Once solidified, demi-glace will jiggle a bit like an aspic or gelatin dessert (glaze will be stouter and feel rubbery to the touch). Cover and refrigerate or cut into small squares and freeze in a zip-top freezer bag.
• ¼ cup Madeira
• Salt and black pepper to taste
• (1 tablespoon butter)