Port Marsala or Madeira Sauce
Elevate your dining experience with this luxurious Port, Marsala, or Madeira Sauce, a rich and velvety accompaniment that adds a gourmet touch to steak, lamb, chicken, or even roasted vegetables. Crafted from a base of aromatic shallots and garlic sautéed in butter, this sauce is beautifully balanced with savory beef stock and the deep, complex flavors of your choice of fortified wine—Port, Marsala, or Madeira—finished with a hint of thyme for a fragrant herbal note. For an indulgently creamy option, a splash of heavy cream can be whisked in for added depth. Quick and easy to prepare in just 30 minutes, this versatile sauce is perfect for special occasions or elevating a weeknight meal. Impress your guests with its restaurant-quality flavor, and enjoy its silky-smooth texture by straining it for a polished final touch. Keywords: port sauce, marsala sauce, madeira sauce, steak sauce, elegant sauces.
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Recipe Information
Ingredients
- 2 tablespoons Butter
- 1 medium, finely chopped Shallot
- 2 cloves, minced Garlic
- 1 tablespoon All-purpose flour
- 1.5 cups Beef stock
- 1 cup Port, Marsala, or Madeira wine
- 1 teaspoon, fresh or 1/2 teaspoon dried Thyme
- 0.5 teaspoon, or to taste Salt
- 0.25 teaspoon, or to taste Black pepper
- 2 tablespoons (optional, for creamier texture) Heavy cream
Instructions
Heat a medium-sized saucepan over medium heat and add the butter.
Once the butter has melted, add the finely chopped shallot and minced garlic. Sauté for 2-3 minutes until the shallots are translucent and fragrant.
Sprinkle in the all-purpose flour and whisk continuously to form a roux. Cook the roux for 1-2 minutes to eliminate the raw flour taste.
Slowly pour in the beef stock, whisking constantly to prevent lumps from forming.
Add the wine (Port, Marsala, or Madeira) into the saucepan and whisk to combine.
Stir in the thyme and bring the mixture to a simmer. Allow the sauce to reduce slightly, about 10-12 minutes, until it thickens to your desired consistency.
Season with salt and freshly cracked black pepper to taste.
For a creamier texture, stir in the heavy cream during the last couple of minutes of cooking. Whisk gently to incorporate.
Strain the sauce through a fine mesh sieve if desired for a smoother finish.
Serve immediately over your favorite protein, such as steak, lamb, or chicken, or store in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
168 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.5 g | 11% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 23 mg | 8% | |
| Sodium | 625 mg | 27% | |
| Total Carbohydrate | 8.3 g | 3% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 5.1 g | ||
| Protein | 1.8 g | 4% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 20 mg | 2% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 177 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
