MADEIRA SAUCE
This is a great sauce to add to beef or steaks!! Madiera is a sweet to dry full bodied Portugese wine.
Provided by diner524
Categories Sauces
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Chop the onions and fry in butter, once softened, add the mushrooms, until golden brown. Sprinkle in the flour, gradually add warmed stock and mix well. Cover, and simmer for 15 minutes. Add the Madeira in the last 5 minutes of cooking. Season with salt and pepper to taste. Serve with roast meat or steak.
Nutrition Facts : Calories 127, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 279.3, Carbohydrate 6.7, Fiber 0.9, Sugar 2, Protein 1.6
MADEIRA SAUCE FOR STEAK
Make and share this Madeira Sauce for Steak recipe from Food.com.
Provided by threeovens
Categories Sauces
Time 15m
Yield 4 , 4 serving(s)
Number Of Ingredients 8
Steps:
- Pour off fat from skillet steak was cooked in or heat 1 tsp olive oil in a skillet over medium high heat. Add shallots and stir. Pour in wine and cook about 30 seconds. Add beef broth and bring liquid to a full rolling boil. Season with salt and pepper to taste. Continue cooking until reduce by 1/2. Reduce heat to a simmer.
- Meanwhile, blend 2 teaspoons butter with 1 teaspoon flour. Stir into simmering sauce. Cook another minute or two until slightly thickened. Swirl in 1 teaspoon butter. Strain over meat and garnish with parsley.
MADEIRA SAUCE
I think my husband married me because I prepared this version of a madeira sauce and served it over beef kabobs. Use a Madeira wine that you would enjoy sipping yourself.
Provided by Leslulu
Categories Sauces
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Melt 3 tablespoons of the butter and when it is gently bubbling, add the flour, stirring constantly until brown and smooth.
- Add beef stock and wine - keep stirring and stir until thickened. Takes about 15 minutes over medium heat.(This step is more fun while you are sipping some of the Madeira wine that you are using in your recipe).
- In a separate pan, saute mushrooms in 4 tablespoons of butter until "fork tender." Add these to the sauce.
- Serve warm over beef tenderloins, beef kabobs, etc.
Nutrition Facts : Calories 239.9, Fat 20.6, SaturatedFat 12.9, Cholesterol 53.4, Sodium 375.9, Carbohydrate 6.5, Fiber 0.5, Sugar 0.8, Protein 3.2
PORK CHOPS WITH MUSHROOM MADEIRA SAUCE
Provided by Aaron McCargo Jr.
Categories main-dish
Time 35m
Yield 2 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F.
- In a large cast iron skillet over medium-high heat, add the grapeseed oil. Allow the oil to smoke slightly. Season each pork chop with salt and pepper, to taste, and add to the pan. Sear on each side for 2 minutes. Once nicely browned on each side, transfer the chops to a sheet pan with a rack and bake in the oven for an additional 6 to 8 minutes. Remove the chops from the oven to a serving platter. Reserve the pan for the Madeira Sauce.
- In same skillet that the chops were seared, add 1 tablespoon of the butter, the shallots, garlic, and the mushrooms. Cook over medium-high heat until slightly caramelized. Add flour and mix to a paste. Add the Madeira wine and deglaze the pan. Lower the heat, add the beef broth and simmer for a few minutes. Remove from the heat and mix in the remaining butter and the fresh herbs. Once the butter has melted, pour the sauce over the pork chops and serve.
FILET OF BEEF WITH MADEIRA SAUCE
Steps:
- Sprinkle the filet with salt and pepper. To a heated pan add the oil, salt and pepper. Brown the meat on all sides. Place into a 350 degrees F. oven for 30 to 35 minutes, or until the meat thermometer registers 120 degrees F. to 125 degrees F. (for rare). Transfer to a cutting board and let rest for 10 minutes, covered loosely with foil.
- Make the sauce while the beef is resting. Pour off the fat from the pan, add the Madeira, and boil it, scraping up the brown bits, until it is reduced to about 2 tablespoons. Add the broth and boil the mixture, stirring for 1 minute. Stir the arrowroot mixture, add it to the skillet, whisking, and simmer the sauce, whisking, for 1 minute.
- Slice the filet and transfer to a platter. Spoon sauce around the meat and serve the remaining sauce separately. Sprinkle with chopped parsley.
BABY LAMB CHOPS WITH MADEIRA SAUCE
Lamb appeared only occasionally on the dinner table when I was growing up, always in the form of a roast and always served with mint jelly. The succulence of these baby lamb chops is complemented nicely by the rosemary-flavored Madeira sauce.
Provided by Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Stir the flour, salt and pepper together in a small cup and spread the mixture out on a large plate. Dip the lamb chops in the flour mixture on both sides. Shake off any excess.
- Heat the oil in a large skillet and saute the chops over medium-high heat according to taste. Transfer them to a serving platter and keep warm. Pour the Madeira, stock and rosemary into the skillet and bring to a boil, scraping up all the cooked juices from the bottom. Remove the skillet from the heat, pour the sauce over the lamb chops, and serve immediately.
CHICKEN MADEIRA
Steps:
- Sprinkle each chicken breast liberally with salt and pepper. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Cook the chicken until browned, 4 to 6 minutes per side. Transfer to a plate and cover with foil.
- Add the remaining 2 tablespoons oil to the same skillet over medium-high heat and saute the mushrooms until softened, 2 minutes. Add the wine and cook 1 minute before adding the beef broth and thyme. Bring the sauce to a simmer and let reduce by three-quarters, about 15 minutes. The sauce should have thickened and turned a rich dark brown. Just as the sauce is almost done, return the chicken to the pan and finish cooking through to 165 degrees F, about 5 minutes. Season with salt and pepper.
- Serve the chicken with the mushrooms and Madeira sauce and garnish with fresh thyme.
- Per serving: Calories 280; Total Fat 14 grams; Saturated Fat 2 grams; Protein 29 grams; Total Carbohydrate 4 grams; Sugar: 3 grams; Fiber 0 grams; Cholesterol 76 milligrams; Sodium 296 milligrams
MADEIRA SAUCE
Make and share this Madeira Sauce recipe from Food.com.
Provided by TishT
Categories Sauces
Time 30m
Yield 2 1/2 cups
Number Of Ingredients 7
Steps:
- Make a roux with 1/2 the butter and flour.
- Set aside.
- In a second pan, saute the onion in the remaining butter.
- When the onion begins to wilt, add the mushrooms and cook until they release their liquid.
- Add the stock of your choice and the roux and stir well.
- Continue to cook until the sauce begins to thicken.
- Add Madeira wine and cook until the sauce returns to a boil.
- Remove from the heat.
Nutrition Facts : Calories 838.3, Fat 82.7, SaturatedFat 38.3, Cholesterol 138.3, Sodium 655.3, Carbohydrate 10.4, Fiber 1.2, Sugar 2.6, Protein 9.6
TIE ME UP POUSSIN WITH MADEIRA SAUCE
Steps:
- Preheat the oven to 450 degrees F.
- Wash and pat dry each poussin. Tuck 1 sage leaf under the skin of each breast. Season the inside of each cavity liberally with salt. Stuff each cavity with 1 lemon wedge and a generous amount of fresh thyme, rosemary, and sage. Truss each poussin (see Cook's Note**). Evenly coat each poussin with 2 tablespoons of the butter. Place the poussins breast side up on a baking tray and refrigerate for 20 minutes to let the butter harden.
- Heat large saute pan over high heat and place poussin in pan breast side up. Sear for 2 minutes and then place in oven. Roast for 40 minutes, or until the juices run clear from the hip joint (about 160 degrees F). Remove from the oven. Set the poussins aside in a warm place to rest for 10 to 15 minutes. Skim most of the fat from the saute pan and set aside drippings to finish Madeira Sauce. Remove the butcher's string from poussins. Serve each person 1/2 poussin drizzled with 1 to 2 ounces of the Madeira Sauce. Garnish on a bed of greens with pomegranate seeds.
- After skimming most of the fat drippings from the pan, return the pan to medium heat. Add the Madeira and simmer until the liquid is reduced by two thirds. Add the heavy cream and bring to a boil. Remove pan from heat, swirl in butter. Season with salt and serve with poussin.
MAKE-AHEAD MADEIRA GRAVY
Serve this vegetarian gravy as is, or use it as a base for a turkey gravy. If you don't have any madeira, swap it out for the same quantity of dry sherry
Provided by Good Food team
Categories Condiment
Time 50m
Yield Serves 6-8
Number Of Ingredients 13
Steps:
- Heat the butter in a wide saucepan over a medium heat. Sizzle the onion, carrots, bay leaves and thyme in the pan for 15 mins until the veg starts to brown. Scatter over the sugar and continue to cook for a further few minutes until sticky and caramelised. Stir in the flour until sandy. Cook for 1 min, then add the Marmite, tomato purée, vinegar and soy sauce to make a sticky paste. Pour over the madeira and bubble for 1 min.
- Add the stock, then crush the veg with a potato masher. Bubble everything together for 10 mins until you have a thickened sauce that just coats the back of a spoon. Sieve and use straightaway as a veggie gravy or as the base to a turkey gravy. Can be cooled, then frozen for up to three months.
Nutrition Facts : Calories 94 calories, Fat 1 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.7 milligram of sodium
MADEIRA SAUCE
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables
Yield Makes enough for 1 chicken
Number Of Ingredients 8
Steps:
- In a medium skillet, melt butter over medium heat. Add shallots, and cook until translucent. Add wine, and cook until liquid has evaporated, about 5 minutes. Add glace de viande and stock. Bring to a boil. Reduce to a simmer.
- Meanwhile, in a small bowl, dissolve cornstarch in heavy cream. Whisk into sauce, and cook, stirring, until sauce thickens, about 2 minutes. Season with salt and pepper.
- Remove from heat, and pass through a sieve. Keep warm in a double boiler, or a heatproof bowl set over a pan of simmering water.
MADEIRA GAME SAUCE
This is a terrific sauce for game because it seems to cut the gamey flavor that a lot of people don't like. I have often used marsala instead of madeira and it's just as good.
Provided by KLBoyle
Categories Sauces
Time 10m
Yield 1 cup
Number Of Ingredients 5
Steps:
- In small saucepan melt butter over med-low heat. Stir in flour then blend in stock.
- Cook over med. heat until bubbly about 5 minute.
- Add jelly and stir until melted.
- Add Madeira and heat to just boiling.
- Serve over meat.
Nutrition Facts : Calories 596.5, Fat 35.5, SaturatedFat 21.9, Cholesterol 92.3, Sodium 839.1, Carbohydrate 62.8, Fiber 1.3, Sugar 32.6, Protein 4.8
MADEIRA GRAVY
A good gravy is an essential accompaniment for the festive meal. This one's enriched with Madeira (fortified wine)
Provided by Sara Buenfeld
Time 10m
Number Of Ingredients 5
Steps:
- Gradually mix the madeira into the flour until smooth. Heat the stock in a pan, then pour in the flour mixture and mustard, stirring until thickened. Chill until ready to serve, covering the surface with cling film to stop a skin forming. On the day, reheat in a pan with the turkey juices until bubbling.
Nutrition Facts : Calories 75 calories, Fat 1 grams fat, Carbohydrate 8 grams carbohydrates, Sugar 3 grams sugar, Protein 5 grams protein, Sodium 0.67 milligram of sodium
MADEIRA AND MUSHROOM SAUCE
Madeira and Mushroom sauce delicious with chicken wrapped in streaky bacon, potatoes,red onion and mushrooms.
Provided by cooking93
Time 15m
Yield Serves 2
Number Of Ingredients 0
Steps:
- In same skillet that the chops were seared, add 1 tablespoon of the butter, the shallots, garlic, and the mushrooms. Cook over medium-high heat until slightly caramelized. Add flour and mix to a paste. Add the Madeira wine and deglaze the pan. Lower the heat, add the beef broth and simmer for a few minutes. Remove from the heat and mix in the remaining butter and the fresh herbs
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