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Madeira Sauce

Makes enough for 1 chicken

1 tablespoon unsalted butter
1 1/2 tablespoons minced shallot
1/2 cup Madeira wine
1/2 cu glace de viande
1/2 cup Homemade Chicken Stock
1 tablespoon cornstarch
8 to 10 tablespoons heavy cream
Coarse salt and freshly ground white pepper

1. In a medium skillet, melt butter over medium heat. Add shallots, and cook until translucent. Add wine, and cook until liquid has evaporated, about 5 minutes. Add glace de viande and stock. Bring to a boil. Reduce to a simmer.

2. Meanwhile, in a small bowl, dissolve cornstarch in heavy cream. Whisk into sauce, and cook, stirring, until sauce thickens, about 2 minutes. Season with salt and pepper.

3. Remove from heat, and pass through a sieve. Keep warm in a double boiler, or a heatproof bowl set over a pan of simmering water.

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