Madeira sauce is a delicious classic preparation, known for its rich, full-bodied flavor. It is a sauce based on Madeira wine, a fortified wine that comes from the island of the same name in Portugal.
This sauce goes well with red meats, such as filet mignon, steaks and other grilled meats.
1 cup of Madeira wine
1 cup meat broth (or vegetable broth for vegetarian version)
2 tablespoons of butter
1 tablespoon of wheat flour
1 small onion finely chopped
2 cloves of garlic, chopped
Salt and pepper to taste
- In a saucepan, melt 1 tablespoon of butter over medium heat.
- Add the chopped onion and garlic to the pan and sauté until soft and lightly browned.
- Add Madeira wine to the pan and bring to a boil over medium-high heat. Let it cook for a few minutes to reduce the wine a little and concentrate the flavors.
- In a small bowl, mix the flour with the remaining butter until a paste forms.
- Add the flour and butter paste to the pan with the wine and stir well to combine.
- Gradually add the beef broth to the mixture, stirring constantly to prevent lumps from forming. Continue cooking until the sauce begins to thicken.
- Reduce the heat to medium-low and let the sauce cook for a few more minutes to let the flavors blend.
- Season the sauce with salt and pepper to taste.
- Strain the sauce through a sieve to remove the onion and garlic pieces, resulting in a smooth, silky sauce.