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{{#seo:
|title=Sauce Madère recipe
|titlemode=replace
|keywords=#butter #sauce #madeira #tomato #onion #sherry #bouquetgarni #saucemadare #beefwellington #carrot #oxocube
|hashtagrev=032020
|description=Sauce Madère (or Madeira sauce) - Elizabeth David's classic Madeira wine sauce recipe to accompany Beef beef wellington, or any cuts of beef
)
}}

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

This version is from ''Elizabeth David Classics''.
{{recipesummary
|DatePublished=29th November 2017
|Author=Chef
|ImageComment =
|Servings = 4
|Difficulty = 2
|TotalTime = 40 minutes
|PrepTime = 5 minutes
|CookTime = 35 minutes
|TotalCalories = 832
|PortionCalories = 208
|Image = [[Image:Steack_sauce.jpg|middle|none|alt=Electus]]
}}
</table>
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====Best recipe review====

''Posh nosh!''

4.3/5

Lovely on my steaks

 [[User:Klapaucius|Klapaucius]] 
</tr></td>
</table>
{{RecipeIngredients

| 1 white [[Onion|onion]], chopped finely
| 1 [[Carrot|carrot]], peeled and chopped finely
| 1 tablespoon of [[Butter|butter]]
| 1 [[Tomato|tomato]], chopped
| Half an [[Oxo cube]], crumbled
| A [[Bouquet garni|bouquet garni]] [[Bouquet garni for beef]] ([[Parsley|parsley]], [[Thyme|thyme]] & a [[Bay leaf|bay leaf]])
| 284ml water (1/2 pint)
| 3 teaspoons of [[Plain flour|plain flour]]
| 180 ml [[Madeira]] [[Sherry|sherry]]
| 2 tablespoons of [[Butter|butter]]
}}

===Method===
{{RecipeMethod

| Slice the [[Onion|onion]] and [[Carrot|carrot]] very finely
| Add a tablespoon of [[Butter|butter]] to a small pan with the [[Onions|onions]] and [[Carrots|carrots]] and [[Saute|saute]] gently for a few minutes
| Add 285 ml of water, a chopped [[Tomato|tomato]], half a crumbled [[Oxo cube]] and the [[Bouquet garni|bouquet garni]] and cook for 20 minutes
| Make a paste with 3 teaspoons of [[Flour|flour]] and a few tablespoons of water
| Mix into the [[Sauce|sauce]], mix. You can press through a [[Sieve|sieve]] to remove any lumps
| Heat while stirring until the [[Sauce|sauce]] thickens
| Strain this mixture into a clean pan and add 180 ml of [[Madeira]] [[Sherry|sherry]]
| In a separate pan, heat 2 tablespoons of [[Butter|butter]]; don't allow it to burn
| Stir the melted [[Butter|butter]] into the [[Strained|strained]] [[Sauce|sauce]] mixture - as Elizabeth David says: "it gives a characteristic flavour"
}}
===Serving suggestions===
An ideal [[Accompaniment|accompaniment]] to [[Beef Wellington]]
===Variations===
You can use a tablespoon of [[Tomato puree|tomato puree]] instead of the chopped [[Tomato|tomato]]
===Chef's notes===
Elizabeth David's recipe requires a maggi cube but I'm sure [[Oxo]] will suffice!
{{RecipeLine}}
[[Category:Recipes]]
[[Category:Portuguese recipes]]
[[Category:Accompaniments]]
[[Category:Dips and sauces]]
[[Category:Historic recipes]]
[[Category:Boiled or simmered]]

<code 'hashtagrev:12032020'>[[Special:Search/butter|#butter]] [[Special:Search/sauce|#sauce]] [[Special:Search/madeira|#madeira]] [[Special:Search/tomato|#tomato]] [[Special:Search/onion|#onion]] [[Special:Search/sherry|#sherry]] [[Special:Search/bouquetgarni|#bouquetgarni]] [[Special:Search/saucemadare|#saucemadare]] [[Special:Search/beefwellington|#beefwellington]] [[Special:Search/carrot|#carrot]] [[Special:Search/oxocube|#oxocube]]
</code>

Sauce Madère - Revision history

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