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, .