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Madeira Sauce
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Serves/Makes:2 cups.

  • 4 tbsp (60 ml) butter
  • 3 tbsp (45 ml) flour
  • 1 cup (225 ml) dry white wine
  • 1 quart (950 ml) lightly salted stock
  • 2 tbsp (30 ml) concentrated tomato puree
  • 1/4 cup (60 ml) mushrooms
  • 1/2 cup (125 ml) Madeira
  • 1 small carrot
  • 1 medium sized onion
  • few sprigs parsley
  • 1 sprig thyme
  • 1/2 bay leaf
  • 3-1/2 cups (825 ml) stock
  • Dice carrot and onion fine and cook in 3 tbsp (45 ml) butter in a saucepan big enough to contain all the sauce.
  • Brown the vegetables lightly, add flour, blend well and cook this roux slowly and gently, stirring constantly until it aquires a light golden colour.
  • Allow to cool, and dilute with white wine, added little by little.
  • Add 3 cups (700 ml) stock, tomato puree, parsley, thyme and bay leaf.
  • Add mushrooms, washed and chopped fine and browned lightly in butter.
  • Bring to a boil, stirring with a sauce whisk.
  • Simmer gently for 45 minutes. From time to time, skim off the fat.
  • Strain through a fine strainer into another saucepan, pressing out all the juices.
  • Reheat, bring to a boil slowly and cook for 30 minutes, adding from time to time 1 or 2 tbsp (30 ml) of the remaining stock.
  • Strain through a cloth and put back on the fire.
  • Cook down to about 2 cups (475 ml).
  • Add Madeira.
  • Simmer for five minutes.

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