New This Month

Madeira Sauce

  • Yield: Makes enough for 1 chicken



  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. 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. 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.

Reviews Add a comment

  • bexcrawford
    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
  • californiacarol
    16 FEB, 2009
    what is "glace de viande" and where would I buy it?