Sauce Madère

From Cookipedia

Sauce Madère
Sauce Madère
Calories per serving:208
Ready in:40 minutes
Prep. time:5 minutes
Cook time:35 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:29th November 2017

Sauce Madère (or Madeira sauce) - the classic Madeira wine sauce to accompany beef wellington, or any cuts of beef.

This version is from Elizabeth David Classics.


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  1. Slice the onion and carrot very finely
  2. Add a tablespoon of butter to a small pan with the onions and carrots and saute gently for a few minutes
  3. Add 285 ml of water, a chopped tomato, half a crumbled Oxo cube and the bouquet garni and cook for 20 minutes
  4. Make a paste with 3 teaspoons of flour and a few tablespoons of water
  5. Mix into the sauce, mix. You can press through a sieve to remove any lumps
  6. Heat while stirring until the sauce thickens
  7. Strain this mixture into a clean pan and add 180 ml of Madeira sherry
  8. In a separate pan, heat 2 tablespoons of butter; don't allow it to burn
  9. Stir the melted butter into the strained sauce mixture - as Elizabeth David says: "it gives a characteristic flavour"

Serving suggestions

An ideal accompaniment to Beef Wellington


You can use a tablespoon of tomato puree instead of the chopped tomato

Chef's notes

Elizabeth David's recipe requires a maggi cube but I'm sure Oxo will suffice!

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