Description

Madeira sauce is a classic reduction sauce named after the fortified wine from Madeira, Portugal. It features a blend of shallots, stock, and Madeira wine, creating a velvety sauce with sweet, nutty undertones. Gordon Ramsay’s version focuses on balancing the flavors to complement roasted meats and enhance their natural taste.

Ingredients

Madeira wine (1 cup): A sweet, fortified wine that forms the base of the sauce.
Shallots (2 medium): Finely diced for a mild onion flavor.
Butter (2 tbsp): For sautéing and adding richness to the sauce.
Beef or chicken stock (1 cup): Provides depth to the sauce; use high-quality stock for the best results.
Thyme (2-3 sprigs): Fresh thyme adds a subtle herbal note.
Flour (1 tbsp): Optional, for thickening the sauce.
Salt and pepper: Season the sauce to taste.

Instructions

Step 1: Sauté the shallots

Melt butter in a saucepan over medium heat.
Add the finely diced shallots and sauté until soft and translucent.

Step 2: Deglaze with Madeira wine

Pour the Madeira wine into the pan and stir to deglaze, scraping up any bits from the bottom.
Let the wine simmer for 5–7 minutes to reduce slightly.

Step 3: Add stock and thyme

Stir in the beef or chicken stock and add the thyme sprigs.
Simmer the mixture for another 10–15 minutes until it reduces and thickens.

Step 4: Adjust consistency

For a thicker sauce, whisk in 1 tablespoon of flour or make a slurry with flour and water.
Stir well to avoid lumps.

Step 5: Strain and season

Strain the sauce through a fine mesh sieve if desired for a smooth texture.
Season with salt and pepper to taste.