Madeira Wine Sauce

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Ingredients:
2 Tbs. butter
3 Tbs. onion, finely chopped
3 Tbs. carrot, finely chopped
3 Tbs. celery, finely chopped
1 garlic clove, minced
1 Tbs. lean ham, chopped
1 bay leaf
8 parsley stems
Big pinch of thyme
1/2 cup Madeira or Port
3 cups beef consommé
1 small ripe tomato, chopped or 1 tsp. tomato paste
Salt and pepper
1 1/2 Tbs. cornstarch
2 Tbs. butter, melted
1/4 cup Madeira or Port

Preparation:
Sauté onion, carrot, celery and garlic in butter until soft and starting to brown. Add ham, spices, wine, stock, tomato, salt and pepper. Simmer for an hour or two until reduced by 25%.

To finish stock, combine cornstarch, butter and remaining Madeira. Whisk into simmering stock to thicken.

Serving Suggestion:
Spoon sauce on sautéed veal or pork scallops. Also great on chicken breasts or fois gras.

Variation:
Sauté sliced mushrooms in butter; drain and add to sauce. Cream may also be added for a richer sauce.

History:
Most of this recipe comes from Julia Child’s The Way to Cook.