Madeira Sauce

Madeira Sauce
Staff Writer
Madeira Sauce
Tara Fisher
Madeira Sauce

This is a great freezer standby, as it is the perfect accompaniment to beef or lamb and is a great help when you are making something that doesn't have juices for gravy, such as our beef Wellington. This is a much-simplified version of a favorite recipe that my mother used to make to go with rack of lamb.

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8
Servings
49
Calories Per Serving
Deliver Ingredients

Notes

Note: If you plan in freezing this sauce, remove the herbs, then cool before freezing. To defrost, let stand at room temperature for about 4-6 hours. To reheat, warm gently in a pan.

Ingredients

  • 1  Tablespoon  unsalted butter
  • 1/2  large onion, chopped finely
  • 1  Tablespoon  all-purpose flour
  • sprigs thyme
  • bay leaf
  • 1  Cup  beef consommé or beef stock
  • 1  Tablespoon  red currant jelly
  • heaping teaspoon ketchup
  • Salt and pepper, to taste
  • 6  Tablespoons  Madeira

Directions

In a saucepan, melt the butter over gentle heat, add the onion, and sauté until softened, 5-10 minutes. Add the flour and stir, before adding the herbs, consommé or stock, red currant jelly, and ketchup. Season with salt and pepper, to taste.

Simmer for 10 minutes, then add the Madeira and simmer for 5-10 more minutes. Season with salt and pepper, to taste. 

Nutritional Facts

Total Fat
2g
3%
Cholesterol
19mg
6%
Carbohydrate, by difference
3g
2%
Protein
6g
13%
Vitamin A, RAE
1µg
0%
Vitamin B-12
1µg
42%
Calcium, Ca
7mg
1%
Choline, total
18mg
4%
Folate, total
7µg
2%
Iron, Fe
1mg
6%
Magnesium, Mg
6mg
2%
Niacin
1mg
7%
Phosphorus, P
54mg
8%
Selenium, Se
7µg
13%
Sodium, Na
36mg
2%
Water
20g
1%
Zinc, Zn
2mg
25%

Sauce Shopping Tip

A great sauce is all about flavor. Be sure to get fresh and bold flavors to add to your sauces based on what looks good at the store.

Sauce Cooking Tip

When reducing a sauces be sure to keep an eye out and not let it burn. For extra shine in your sauce, add a pat of butter at the end.

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