Ingredients for Madeira Sauce
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How to Make Madeira Sauce
- Melt 4 tablespoons of butter in a medium saucepan over medium heat. Whisk in 4 tablespoons of all-purpose flour and cook, stirring constantly, for 1-2 minutes, until a smooth, light brown roux forms.
- Remove the roux from the heat and set aside.
- In a separate large skillet, melt 2 tablespoons of butter over medium heat. Add 1 medium onion, thinly sliced, and cook until softened and translucent, about 5-7 minutes.
- Add 8 ounces of cremini mushrooms, sliced, to the skillet. Cook, stirring occasionally, until the mushrooms release their liquid and brown slightly, about 5-7 minutes.
- Pour in 2 cups of chicken or beef stock and whisk in the reserved roux until smooth. Bring to a simmer.
- Reduce the heat to low and simmer, stirring occasionally, until the sauce has thickened to your desired consistency, about 5-10 minutes.
- Stir in 1/2 cup of Madeira wine and bring the sauce back to a gentle simmer. Cook for 1-2 minutes, allowing the alcohol to cook off slightly.
- Remove from the heat and season to taste with salt and freshly ground black pepper.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
10g
Fat
191g
Carbs
3g
