Madeira Sauce

Madeira sauce is a rich peppery sauce which is traditionally made with Madeira wine and served with meats like roast beef and chicken. The sauce is a bit complex, and it can take a long time to make Madeira in the traditional way, but the time investment is worth the flavor. For people who do not want to make their own Madeira sauce, the sauce is sometimes available at markets, especially during the holiday season, when people want to use it with dishes like roast goose and lamb. “A good base lightly flavored with Madeira will produce one of the greatest of all sauces." Raymond Sokolov, the Saucer’s Apprentice
The history of Madeira wine goes back to 1418 and the wine initially was not fortified. It was ordinary wine that was a favorite of George Washington who was believed to have drunk a pint of it daily.
This classic Madeira sauce recipe goes well with beef, chicken, chops or veal.
Ingredients:
• 3 tablespoons finely chopped shallots
• 1 oz. Butter (1/4 stick)
• 1/2 pound white mushrooms, sliced (optional)
• 1/2 teaspoon. cracked peppercorn
• 1 bay leaf
• 1 sprig fresh thyme (1/4 tsp. dried)
• 1/4 cup red wine
• 3/4 cup Madeira wine
• 1 cup Brown Sauce
• 1/4 cup heavy cream (optional)
Procedures
In a medium sized saucepan, saute shallots in butter for 1-2 minutes or until translucent. Add mushrooms and cook until mushrooms are tender. (Approx. 3 minutes). Remove mushrooms and set aside.
Add peppercorns, thyme, and bay leaf and cook 30 seconds. Add red wine and reduce by half. Add Madeira wine and bring to boil.
Add Brown sauce and whisk until incorporated into the sauce. Return mushrooms to pan and add heavy cream and reduce briefly.
Serve over beef, veal, pork, chicken or other grilled or roasted meats. The heavy cream is strictly optional and gives the sauce a richer color and flavor.