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Madeira Cream Sauce french, breakfast, spring, sauce, easter 2 shallots 1 tablespoon butter 1/4 cup dry white wine 1/4 cup Madeira 1 cup heavy cream Salt Fresh ground black pepper Mince the shallots. Melt the butter in medium saucepan over low heat. Add the shallots and sauté until soft, about 2 minutes. Add the white wine, bring to a boil, and cook until reduced to 2 tablespoons, about 3 minutes. Add the Madeira and bring to a boil. Stir in the cream and bring to a boil. Reduce heat to medium and simmer, stirring frequently, until sauce is thick enough to coat the back of a spoon, about 5 minutes. Season to taste with salt and pepper. Recipe can be made to this point several hours ahead. Cover sauce with plastic wrap touching its surface to avoid forming a skin and set aside at room temperature. Reheat over very low heat before serving. Yields: 1 1/2 cups NOTES : Classical French sauce with butter, cream and wine. Contributor: Cook's Magazine May 1988 Yield: 6 servings Preparation Time: 0:15 Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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