Recipes > Sauces & Spreads > Madeira Sauce

Madeira Sauce


  • 2 ounces of butter
  • 1 tablespoonful of flour
  • nearly 1 pint of gravy
  • 1/2 pint of Madeira wine
  • salt


Mix cold in a saucepan the butter with flour, set on the fire and stir till it turns rather brown; when add the gravy, stir till it is becoming thick; then add the Madeira wine, little by little, stirring the while, give one boil only, salt to taste, and then strain and use.

Champagne sauce is made in the same way, except that it must be poured in faster and used immediately.

All wine sauces may be made in the same way. We mean wine sauces for meat or fish.


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Hand-Book of Practical Cookery (1884).

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