Sauce: Madère

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Created by Kitchen2MyTable

Inspired by “1.4: Demi-Based Sauces” from workforce.libretexts.org

Sauce: Madère recipe
Serving Size: Not set

Ingredients

- 1 qt (1 L) prepared demi-glace
- 4 fl oz (120 mL) Madeira wine
- Salt and pepper, to taste

Instructions

1. Bring demi-glace to a boil; let it concentrate slightly.
2. Stir in Madeira and season. Serve hot.

Measurements retain the source's rounded pairs.

Yield: Not specified; based on 1 qt (1 L) demi-glace

Source: Adapted from Amelie Zeringue and William R. Thibodeaux, Nicholls State University, Workforce LibreTexts.
https://workforce.libretexts.org/Bookshelves/Food_Production_Service_and_Culinary_Arts/Flavors_of_the_Saucier:_Stocks_Sauces_and_Soups_(Zeringue_and_Thibodeaux)/01:_Chapters/1.04:_Demi-Based_Sauces
Recipe Metadata
Recipe ID
14568
Country
Not set
Region
Not set
URL
https://kitchen2mytable.com/view_recipe_data.php?id=14568

Important Cooking Safety Notice

Please ensure all proteins are cooked to a safe internal temperature:

  • Chicken & Poultry: 165°F (74°C)
  • Ground Meats (Beef, Pork, Lamb): 160°F (71°C)
  • Whole Cuts of Pork, Beef, Veal, Lamb: 145°F (63°C) plus a 3-minute rest
  • Fish & Shellfish: 145°F (63°C)

Always use a food thermometer to verify doneness. Stay safe and enjoy cooking!