Madeira Sauce
A polished demi-glace sauce with Madeira, shallot and a butter finish.
A polished demi-glace sauce with Madeira, shallot and a butter finish.
Approximately 550 g sauce
Ingredients
Batch
- Demi-Glace500 g
- Madeira wine100 ml
- Shallot, finely diced30 g
- Butter20 g
Method
Reduce Madeira with shallot by approximately three fifths.
Add demi-glace and simmer for 5 minutes, then strain.
Off heat, whisk in cold butter and taste. Keep warm without boiling.
Chef’s notes
- Serve with roast beef, duck or mushroom terrine. Alcohol is not guaranteed to cook away completely.
- When scaling, adjust pan or tin size and work in batches where needed; cooking and proving times follow texture and temperature, not the portion multiplier.
Keeping
Cool promptly in shallow containers and refrigerate at 4°C or below. Use within 3 days. Reheat hot dishes thoroughly; prepare fresh garnishes at service.
Allergens and diet
Celery. Milk. Sulphites. Wheat.
Also in the Recipe Book
Last refined · October 2026