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Collection: Buffet
Recipe By: Chef Roberto
Madeira Demi Sauce
Ingredients
- 3 tablespoons olive oil
- 1 cup minced shallots
- 3 tablespoons minced garlic
- 1 sprig of thyme
- 3 cups Madeira wine
- 5 cups chicken stock
- 1/2 cup heavy cream
- 1.5 tablespoon kosher salt
- 1 Teaspoon gravy color
- 1/2 cup melted butter
- 1/2 cup AP flour
Directions
- Over medium heat Add olive oil, garlic and shallots to a sauce pan and let’s simmer until shallot‘s are translucent. Over high heat Add sherry wine, thyme and reduce by half. Reduced to medium heat and add chicken stock, salt and heavy cream. Off to the side make a roux using butter and flour. When the sauce begins to simmer add through until thicken to desire texture.
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