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