Madeira Sauce

Oxmoor House
4 cups


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2/3 cup water
1 1/2 tablespoons butter or margarine
1 tablespoon lemon juice
1/2 teaspoon salt, divided
1/2 pound fresh, small mushrooms, sliced
Pan drippings
1/4 cup butter or margarine, melted
1/2 cup chopped green onion
1 cup beef broth
1/2 cup Madeira wine
1 tablespoon tomato paste
1/4 teaspoon pepper


Combine water, 1 1/2 tablespoons butter, and lemon juice. Bring to a boil; reduce heat, and add 1/4 teaspoon salt and mushrooms. Cover, and simmer 5 minutes or until mushrooms are tender. Drain, reserving liquid. Set mushrooms aside.

Combine reserved pan drippings, melted butter, and onion; sauté until tender.

Add water to reserved mushroom liquid to equal 1 cup. Combine with onion mixture, broth, wine, tomato paste, pepper, and remaining salt. Heat thoroughly. Stir in mushrooms.

Created date

February 2010