Madiera Wine Sauce

This classic French sauce began its development sometime around the 15th century and has evolved to become one of the great unchallenged and popular formulas in modern cooking. This video demonstrates the most traditional approach to making the classic brown sauce based version of Madeira sauce that includes, Madeira wine, brown sauce, mirepoix and brandy. Besides that, it’s worth noting that Madeira wine can be added to just about any kind of sauce, preparation or even desserts as a flavoring agent. It’s also sometimes used as a primary component in many other secondary sauces.  Good examples are adding Madeira to cream sauces, veloute sauces, soups and stews.