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Madeira Sauce

  • yield: Makes enough for 1 chicken





  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

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Reviews (2)

  • 31 Mar, 2010

    Glace de viande is a demi glace that is made from reduced brown stock ( to be put simply). I don't think it can be purchased but Martha has a great recipe in her "cooking school" book. If you don't own this already, I highly recommend it

  • 16 Feb, 2009

    what is "glace de viande" and where would I buy it?