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Port, Marsala or Madeira Sauce
Serves 4
30g Butter (2 tbsp.)
3 Tbs shallots, minced
½ tsp Black Peppercorns, cracked
¼ tsp Thyme
1 Bay leaf
60ml Red Wine (l/4 cup)
190ml Port, Marsala or Madiera wine (3/4 cup)
45g Demi-Glace Gold® (2-l/2 tbsps)
60ml Water (l/4 cup)
60ml Cream (l/4 cup)

Sauté shallots in butter for 1-2 minutes or until translucent. Add peppercorns, thyme, and bay leaf and cook 30 seconds. Add red wine and reduce by half. Add Port, Marsala or Madeira wine and bring to boil. Add Demi-Glace Gold® and whisk until dissolved. Add cream and reduce, then add enough water to reach desired sauce thickness. Strain and serve over beef, veal, pork, chicken or other grilled or roasted meats.

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