Madeira Sauce

This savory sauce, the perfect partner to any beef roast, comes together in minutes.

YIELD 8 to 10

TIME 40 minutes

Madeira Sauce photo

Why This Recipe Works

Gather Your Ingredients

Key Equipment

Key Equipment - The Best Fine-Mesh Strainers
Key Equipment - The Best Chef’s Knives for $75 or Less

Instructions

1.

Melt butter in medium saucepan over medium-low heat. Add shallot and thyme and cook, stirring occasionally, until shallot is golden, about 5 minutes. Add flour and cook, stirring frequently, for 2 minutes. Add mushrooms and tomato paste and cook until fragrant, 1 minute. Stir in broth, Madeira, and port. Increase heat to medium-high and bring to boil. Cook until reduced to 2 cups, about 15 minutes. Season with salt and pepper to taste. Strain sauce through fine-mesh strainer set over bowl; discard solids in strainer. Return sauce to saucepan and cover to keep warm. (Madeira sauce can be refrigerated for up to 3 days; warm gently before serving.)

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