Sauce madere

4 Servings

Ingredients

Quantity Ingredient
2 teaspoons Minced shallots
½ cup Madeira wine
2 cups BROWN SAUCE:
¼ cup Clarified butter
¼ cup Diced ham
½ cup Chopped onions
¼ cup Chopped carrots
¼ cup Flour
4 cups Hot beef stock
1 cup Tomato paste
Bouquet garni
2 tablespoons TARROGON BUTTER:
¼ pounds Unsalted butter
2 tablespoons Dried tarragon
1 tablespoon Minced shallots
Salt

Directions

Brown Sauce: Melt butter in a sauce pan & add ham, onions & carrots. When vegetables are golden, add flour & cook, stirring, until well browned.

Slowly add stock, stirring constantly until smooth & thickened. Add tomato paste & bouquet garni, mix well; simmer until reduced by ½. Stir occasionally, skim off any fat that forms on the top. Strain sauce before using. Tarragon Butter: combine all of the ingredients & blend well.

Sauce Madere: Combine the shallots & the wine & boil until reduced by ½.

Add Brown Sauce and cook 2-3 min. Whip in the Tarragon Butter and cook another minute. Season w/ salt and a hint of Madeira to enhance flavor.

CHE

MONTROSE, HOUSTON

From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .

Related recipes