Rich Madeira    Sauce

Ingredients:

Madeira

Salt and pepper

Shallot

Butter

Water

Dried porcini mushrooms

Beef broth

1

Soak the dried porcini mushrooms in boiled water for 15 minutes and then strain and reserve the water.

2

 Finely dice the shallot.

3

Heat butter in a saucepan and when it stops crackling, add the shallot and gently fry until softened

4

Pour in the Madeira wine and bring to a gentle boil. Reduce the volume by a third

5

 Pour in the Porcini mushroom water and beef stock bring back to the boil and reduce down by half.

6

Season the Madeira sauce at this stage with salt and pepper

7

       Sieve the Madeira jus to remove the shallot, return to the pan and heat gently to bring the temperature back up to just below the simmering point.

8

If adding cream and making a Madeira cream sauce, add it at this stage and bring back to a simmer for 5 more minutes.

9

Turn the heat off and whisk a few extra cubes of cold butter into the Madeira sauce to get a smooth and glossy finish

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