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sauce madère

English Name:

Madeira-wine sauce

Comments:

This classic sauce for beef or lamb can be modified into a multitude of other classic sauces by changing an ingredient or two. Change the Madeira to Marsala, sherry, sauterne, vin de paille, or other sweet wine. Before adding the wine add some cognac, marc, grappa, or other alcohol to deglaze the shallots and reduce it totally. Substitute beef, pork, or some other meat demi-glace for the veal. Use some minced truffles instead of the lemon confit. All these changes are possible and a nice sauce will still be the result.
The use of lemon confit in this sauce is a unique addition of Chef Médigue to a traditional sauce madère. To prepare the lemon confit, wash and quarter 6 lemons, and pack them in a pickling container. When packing, press the lemons hard to expel the juice into the container as the layers are packed. Sprinkle salt (80 grams) and sugar (40 grams) in between the layers as the lemons are packed. When the container is full, place a weight on top to keep the lemon pieces below the level of the juice. Store the container in a refrigerator for at least 2 months before using. To use, cut the lemon meat and pith away from skin and discard. Use the skin as required in the recipe.

Serving Suggestion:

côte d’agneau poêlée
fricasée de champignons sauvages

click picture to enlarge

Ingredients:

1 tablespoon butter
1 large shallot, minced
coarse salt and freshly-ground black pepper
125 milliliters Madeira wine
125 milliliters veal demi-glace
fine salt
1/2 tablespoon lemon confit, finely minced

Instructions:

1.	Melt the butter in a small saucepan over medium heat. Sweat the shallot. Season with salt and pepper. Add the Madeira and reduce almost totally.

2.	Add the demi-glace and reduce until the sauce thickens. Strain. Test for salt and add more if required. Add the lemon confit and reheat gently.

Yield:

3 to 4 servings.

Reference:

Frédéric Médigue, Le Château d’Amondans, Amondans, France, May, 2000.

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