Madeira Sauce

Name: Madeira Sauce
Ingredients: 6 tablespoons, unsalted butter; 1 , shallot, minced; 2 sprigs, fresh thyme; 3 tablespoons, all-purpose flour; 2 teaspoons chopped dried, porcini mushrooms; 1 teaspoon, tomato paste; 2 cups, beef broth; 1/2 cup, Madeira; 1/4 cup, ruby port

4.3

(37)

www.americastestkitchen.com

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Servings: 10

Author : Steve Dunn

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Instructions

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Melt butter in medium saucepan over medium-low heat. Add shallot and thyme and cook, stirring occasionally, until shallot is golden, about 5 minutes. Add flour and cook, stirring frequently, for 2 minutes. Add mushrooms and tomato paste and cook until fragrant, 1 minute. Stir in broth, Madeira, and port. Increase heat to medium-high and bring to boil. Cook until reduced to 2 cups, about 15 minutes. Season with salt and pepper to taste. Strain sauce through fine-mesh strainer set over bowl; discard solids in strainer. Return sauce to saucepan and cover to keep warm. (Madeira sauce can be refrigerated for up to 3 days; warm gently before serving.)