Madeira sauce for roast meat, boiled meat and steaks
Instructions
In a saucepan melt 50 g of butter, add a tablespoon of flour and let brown slightly, then diluted with broth and seasoned with salt and pepper ~; simmer for 10 minutes.
FRY, a knob of butter with fine chopped onion half without letting it Brown.
Just ready, add a glass of Madeira, add everything to the sauce.
Stir well, put the pan on the stove and add the 2 egg yolks, cream and a pinch of nutmeg.
Let thicken over low.
Ingredients and dosing for 4 persons
- 60 g of butter
- 1 tablespoon of flour
- 25 cl of broth
- 1/2 small onion
- 1/2 cup of madeira wine
- 2 egg yolks
- 25 cl of cream
- Nutmeg