Madeira sauce
Instructions
Melt 30 g of butter, add the flour, stir carefully, letting the flour starts to Brown, then washed with boiling broth, adding it a little at a time.
Simmer the sauce, again turning with a wooden spatula, to moderate heat until reduce to about 1/5 of its initial volume.
Add the Madeira, a pinch of pepper, stir again and left on a moderate flame for another 10 minutes.
Remove the sauce from the heat and add the remaining butter into small pieces, banging with a wooden spatula.
This sauce is served with grilled ham, or with damsels and scallops.
The Madeira can be replaced with dry marsala.
Ingredients and dosing for 4 persons
- 2 cups of madeira wine
- 50 g of butter
- 30 g of flour
- 75 cl of meat broth
- Little of freshly ground white pepper