Madeira Sauce
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 litre demi-glace (half-glaze; reduced brown sauce)
- 1 décilitre Madeira wine
Instructions
- Reduce the demi-glace to the desired consistency. Remove from heat. Add the Madeira wine and stir to combine, returning the sauce to its normal consistency.