'The Marvelous Sauce': (Art credit: Jehan Georges Vibert, 1890, Albright-Knox Art Gallery, Buffalo, NY)

Sauce Madère

2 cups brown sauce (you can use prepared demi-glace like that sold by D’Artagnan )
2 T. good Madeira

Cook down the brown sauce for 20 minutes over medium heat. Add the Madeira, raise the heat, and cook rapidly; the sauce should look syrupy and lightly coat a metal spoon. Serve with beef or chicken.

I am a cook who loves to write. And I am a writer who loves to cook. However. my biggest passion is photography.

One Comment on “The Cardinal and the Chef

Comments are closed.


Get every new post delivered to your Inbox.

Join 1,610 other followers

%d bloggers like this: