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Sauce Madère

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  1. Slice the onion and carrot very finely
  2. Add a tablespoon of butter to a small pan with the onions and carrots and saute gently for a few minutes
  3. Add 285 ml of water, a chopped tomato, half a crumbled Oxo cube and the bouquet garni and cook for 20 minutes
  4. Make a paste with 3 teaspoons of flour and a few tablespoons of water
  5. Mix into the sauce, mix. You can press through a sieve to remove any lumps
  6. Heat while stirring until the sauce thickens
  7. Strain this mixture into a clean pan and add 180 ml of Madeira sherry
  8. In a separate pan, heat 2 tablespoons of butter; don’t allow it to burn
  9. Stir the melted butter into the strained sauce mixture - as Elizabeth David says: “it gives a characteristic flavour”

Source Elizabeth David

Elizabeth David