Highly prized in Belgian gastronomy, Madeira sauce is ideal for accompanying tongue, cooked ham, or game! A recipe easy to prepare with wine, butter, cornstarch, chicken stock, and shallots.
Mix the ingredients for the sauce. Melt the butter in a saucepan. Gradually add the cornstarch and the minced shallot while stirring and mix.
Then gradually pour the chicken broth into the pot while stirring to prevent lumps from forming.
Add the Madeira, salt, and pepper. Mix.
Cooking: Let it cook for about 10 minutes on very low heat, stirring regularly to prevent the sauce from sticking to the bottom of the pot.
0 servings
4
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