Madeira Sauce
4 servings
30 minutes
The 'Madeira' sauce is the embodiment of elegance and rich flavor that adds a refined touch to dishes. Its history begins in the traditions of European cuisine, where Madeira—a fortified wine with deep caramel notes—was used to create rich, aromatic sauces. This sauce features the subtle sweetness of onion, the depth of Madeira, and the delicate silkiness of butter. It pairs perfectly with meat dishes, especially beef or poultry, enhancing their flavor and adding noble nuances. Its velvety texture and rich aroma make it a highlight of any festive table. The 'Madeira' sauce is not just an addition but a true gastronomic work of art that can transform an ordinary dinner into a refined pleasure.
1
Heat olive oil in a saucepan. Add onion sliced into thin half-rings and cook on low heat, stirring, for 7 minutes until the onion turns bronze. Stir in flour, then slowly pour in 250 ml of water and crumble the broth cube.
- Olive oil: 3 tablespoons
- Onion: 1 head
- Wheat flour: 1 tablespoon
- Bouillon cube: 1 piece
2
When the mixture becomes homogeneous, add the Madeira. Cook on low heat for 10 minutes. Then strain into another container and reheat. Salt to taste.
- Madeira: 150 ml
- Salt: to taste
3
Before serving, remove the pot from the heat and whisk the butter into the sauce.
- Butter: 20 g