Homemade Madeira Sauce

Ingredients

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 2 large onions, thinly sliced 2 large onions, thinly sliced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 cup (240ml) Madeira wine 1 cup (240ml) Madeira wine
• 2 cups (480ml) vegetable broth 2 cups (480ml) vegetable broth
• 1 tablespoon (15ml) Worcestershire sauce 1 tablespoon (15ml) Worcestershire sauce
• 1 teaspoon (5ml) Dijon mustard 1 teaspoon (5ml) Dijon mustard
• 1 teaspoon (5ml) fresh thyme leaves 1 teaspoon (5ml) fresh thyme leaves
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 10g, 6g
• Protein: 1g
• Fiber: 1g
• Salt: 0.8g

Preparation

1. 1.
   Heat the olive oil in a saucepan over medium heat.
2. 2.
   Add the sliced onions and cook until caramelized, stirring occasionally for about 20 minutes.
3. 3.
   Add the minced garlic and cook for an additional 2 minutes.
4. 4.
   Pour in the Madeira wine and simmer until reduced by half.
5. 5.
   Add the vegetable broth, Worcestershire sauce, Dijon mustard, and fresh thyme leaves. Stir well to combine.
6. 6.
   Reduce the heat to low and let the sauce simmer for 15-20 minutes, allowing the flavors to meld together.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Remove from heat and strain the sauce through a fine-mesh sieve to remove any onion or thyme remnants.
9. 9.
   Serve the Madeira sauce warm over your favorite roasted meats, poultry, or vegetables.

Treat your ingredients with care...

• Onions — Ensure the onions are thinly sliced to allow for even caramelization.
• Madeira wine — Choose a high-quality Madeira wine to enhance the flavor of the sauce.
• Fresh thyme leaves — Gently crush the thyme leaves before adding them to release their aromatic oils.

Tips & Tricks

• For a richer flavor, you can add a splash of heavy cream to the sauce just before serving.
• If you prefer a smoother texture, you can blend the sauce using an immersion blender or a regular blender.
• To make a meat-based version, substitute the vegetable broth with beef or veal broth.

Serving advice

Serve the Madeira sauce generously drizzled over roasted beef tenderloin or grilled chicken breasts. It also pairs beautifully with roasted vegetables such as carrots, Brussels sprouts, or mushrooms.

Presentation advice

When serving, pour the Madeira sauce into a small gravy boat or a sauce pitcher for an elegant touch. Garnish with a sprig of fresh thyme or a sprinkle of finely chopped parsley for a pop of color.