Port Marsala Or Madeira Sauce Recipes

PORT, MARSALA OR MADEIRA SAUCE

Steps:

• Saute shallots in butter for 1-2 minutes or until translucent.
• Add cracked peppercorns, thyme and bay leaf and cook 30 seconds.
• Add red wine and reduce by half.
• Add Port, Marsala or Madeira wine and bring to boil.
• Add demi-Glaze gold and whisk until dissolved.
• Add cream and reduce, then add enough water to reach desired sauce thickness.
• Strain and serve over Beek, Veal, Pork, chicken or other grilled or roasted meats.

MADEIRA SAUCE

Steps:

• Chop the onions and fry in butter, once softened, add the mushrooms, until golden brown. Sprinkle in the flour, gradually add warmed stock and mix well. Cover, and simmer for 15 minutes. Add the Madeira in the last 5 minutes of cooking. Season with salt and pepper to taste. Serve with roast meat or steak.

CHICKEN MADEIRA

Steps:

• Place chicken tenders between 2 pieces of plastic wrap and pound with a meat tenderizer to flatten slightly.
• Mix together the flour, salt, pepper, and paprika in a shallow bowl. Coat chicken pieces in flour mixture and set aside on a sheet pan until all pieces have been coated.
• Melt 2 tablespoons butter and 2 tablespoons olive oil in a large skillet over medium heat. Place half of the chicken in the pan and cook until browned, about 5 minutes per side. Remove chicken to a sheet pan. Heat the remaining butter and oil in the pan, and repeat with the remaining chicken pieces. Set chicken aside.
• Combine mushrooms and shallots in the same skillet and cook until the mushrooms release their juices, about 5 minutes. Add garlic and cook for 1 more minute. Transfer mixture to a bowl and set aside.
• Bring 2 1/2 cups water to a boil in the same skillet and whisk in beef base until dissolved. Add Madeira wine, bring to a boil, and cook until mixture has reduced by about 1/3. Return mushrooms, shallots, and garlic to the skillet and let simmer.
• Mix cornstarch and cold water together in a small bowl. Add to the skillet and boil until sauce thickens slightly, at least 1 minute.
• Return chicken to skillet, reduce heat to low, and cook until chicken is no longer pink in the center and the juices run clear, 7 to 10 minutes more. Remove from heat, sprinkle with parsley, and serve.

MADEIRA SAUCE

Steps:

• Make a roux with 1/2 the butter and flour.
• Set aside.
• In a second pan, saute the onion in the remaining butter.
• When the onion begins to wilt, add the mushrooms and cook until they release their liquid.
• Add the stock of your choice and the roux and stir well.
• Continue to cook until the sauce begins to thicken.
• Add Madeira wine and cook until the sauce returns to a boil.
• Remove from the heat.