| Cuisine: French | Type: Sauce or Dressing | Serves: 1 cup |
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Source:
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Rick, based on many attempts |
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Attributes:
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Comments:
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We purchase demi-glace and use that according to directions to create a brown stock. |
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Serving Suggestions:
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Serve over roasted meat, great with Beef Wellington. |
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Ingredients:
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1 cup Madeira 2 tbs. minced shallots 1 tsp. minced thyme leaves 1 cup veal stock, or other rich brown stock 2 tbs. butter Salt and pepper |
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Instructions:
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1. In a saucepan, bring Madeira, shallots, and thyme to a boil. Reduce to a simmer and cook until only 1/3 cup remains. Add the stock; continue to reduce, over medium heat, until slightly thickened. Strain through a fine mesh sieve. Whisk in the butter. Season, to taste, with salt and pepper. |
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2009-12-26