Madeira Sauce
A classical French brown reduction sauce featuring sautéed shallots, whole peppercorns, bay leaf, and reduced fortified Madeira wine blended with RC Demi Glace Sauce Mix and mounted with whole butter.
Yield / Servings
1¼ Quarts Total Yield
Category
Sauces / Wine Reduction Sauces
Ingredients
6 Components
RC Demi Glace Sauce Mix
Prepared according to label
1 qt.
Madeira Wine
1 cup
Whole Peppercorns
1 tsp.
Whole Bay Leaf
1 leaf
Shallots Chopped
2 Tbsp.
Whole Butter
1 Tbsp.
Preparation Steps
1
Sauté Aromatics
In a saucepan over medium heat, briefly sauté 2 Tbsp. chopped shallots until soft and fragrant.
2
Reduce Madeira Wine
Add 1 bay leaf, 1 tsp. whole peppercorns, and 1 cup Madeira wine. Bring to a boil and simmer until the liquid reduces by two-thirds (⅔).
3
Strain & Combine Demi Glace
Strain the reduced wine infusion through a fine chinois strainer into a saucepan, discarding the peppercorns and bay leaf. Add 1 quart prepared warm RC Demi Glace Sauce Mix and simmer gently for 3 to 5 minutes to integrate.
4
Mount Butter & Hold
Remove from heat and whisk in 1 Tbsp. whole butter to impart a high-gloss sheen and rich mouthfeel. Hold warm for service above 140°F.
Chef Notes & Classic Steakhouse Pairings
Fortified Wine Elegance: Utilizing RC Demi Glace Sauce Mix provides a rich, mahogany roasted-beef foundation that harmonizes perfectly with the nutty, caramel notes of reduced Madeira wine.
Serving Ideas: Classically served with Beef Wellington, roasted beef tenderloin, pan-seared Filet Mignon, sautéed calf's liver, roasted duck breast, or wild mushroom sauté over polenta.