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The Madeira Sauce is a delightfully well flavored sauce that goes very well with Boneless Breast Of Chicken With Virginia Ham. I served it just last weekend for a party and needles to say everyone loved the combined flavors of he chicken with the Madeira Sauce
  Unsalted butter 3 Tablespoon, divided
  Shallots 2 Large, minced
  Freshly ground pepper 1⁄4 Teaspoon
  Onion 2 Tablespoon, minced
  Carrot 1 Tablespoon, minced
  Madeira 1⁄2 Cup (8 tbs)
  Flour 2 1⁄2 Tablespoon
  Beef stock/Canned beef bouillon 2 Cup (32 tbs)

Melt 2 tablespoons of butter in a small heavy saucepan and cook over medium heat until light brown.
Add the onion and carrot and saute over medium heat for 3 minutes.
Stir in the flour and cook, stirring frequently, until the mixture is lightly browned.
Heat the Beef Stock and add it to the mixture, whisking until the mixture is smooth and thick.
Bring to a boil, reduce the heat, and simmer, covered, for 1 hour.
Melt 1 tablespoon of butter in a small saucepan.
Add the shallots and saute over medium heat until soft.
Add the pepper and cook, stirring constantly, for 1 minute.
Add the Madeira and cook over low heat for 10 minutes or until the liquid is reduced by half.
Add the Madeira mixture to the brown sauce and simmer for 12 minutes.
Taste for seasoning.
Strain into a warmed sauceboat.

Recipe Summary

Side Dish

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 677 Calories from Fat 329

% Daily Value*

Total Fat 37 g57.6%

Saturated Fat 23.4 g116.9%

Trans Fat 0 g

Cholesterol 96.8 mg32.3%

Sodium 980.1 mg40.8%

Total Carbohydrates 51 g17%

Dietary Fiber 2.3 g9.1%

Sugars 5.9 g

Protein 16 g31.3%

Vitamin A 84.6% Vitamin C 12.3%

Calcium 10.1% Iron 24.7%

*Based on a 2000 Calorie diet

Madeira Sauce Recipe