Madeira Sauce

Madeira Sauce
3.6 from 5 ratings
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. See all sauce recipes. Click here to see Frozen Food Makes a Comeback.
  • 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 tablespoon madeira
  1. 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.
  2. Simmer for 10 minutes, then add the Madeira and simmer for 5-10 more minutes. Season with salt and pepper, to taste.