This Gordon Ramsay Madeira Sauce is a rich and velvety recipe, which is made with Madeira wine and demi-glace. It’s the perfect pan sauce for steaks and roasts, ready in about 25 minutes.
Jump to RecipeGordon Ramsay Madeira Sauce Recipe Ingredients
- 14g unsalted butter
- 1 small shallot, finely chopped
- 1 garlic clove, minced
- 5g all-purpose flour
- 60ml Madeira wine
- 480ml demi-glace
- 240ml beef stock
- 1 sprig thyme
- 1 bay leaf
- Salt and pepper to taste
How To Make Gordon Ramsay Madeira Sauce
- Sauté the Aromatics: Melt the butter in a medium saucepan over medium heat. Add the finely chopped shallot and sauté for 2–3 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
- Create the Roux: Sprinkle the flour over the shallots and garlic and stir continuously for 1–2 minutes, until it forms a golden paste. This will thicken the sauce.
- Reduce the Wine: Pour in the Madeira wine to deglaze the pan, scraping up any bits from the bottom. Let it simmer and reduce by about half, which should take 3–4 minutes.
- Simmer the Sauce: Add the demi-glace, beef stock, thyme sprig, and bay leaf to the saucepan. Bring to a simmer and let it cook gently for 10–15 minutes, or until the sauce has thickened and is rich in flavor.
- Finish and Serve: Remove the thyme sprig and bay leaf. Taste the sauce and season with salt and pepper as needed. For an extra smooth, restaurant-quality finish, you can strain the sauce through a fine-mesh sieve. Serve warm.
Recipe Tips
- What is the best pan to use? A saucier pan with rounded sides is ideal. It makes whisking and stirring much easier and helps the sauce reduce evenly without catching in the corners.
- Why shouldn’t I salt the sauce until the end? Both the demi-glace and the beef stock already contain a significant amount of sodium. As the sauce reduces, this saltiness will concentrate. Always taste the finished, reduced sauce first, then add salt only if necessary.
- Can I reduce the Madeira separately? Yes. If you are nervous about getting the reduction right, you can simmer the Madeira wine in a separate small pan until it has reduced by half, then add it to the main saucepan.
- What is demi-glace? Demi-glace is a rich, concentrated brown sauce in classic French cuisine. You can buy it pre-made from specialty food stores or butchers, which is a great time-saver for home cooks.
What To Serve With Madeira Sauce
This classic, rich pan sauce is the perfect accompaniment for elegant meat dishes.
- Pan-seared Filet Mignon or other steaks
- Roasted Beef Tenderloin or Prime Rib
- Roasted Duck Breast or Pork Loin
- Drizzled over creamy mashed potatoes
How To Store Madeira Sauce
- Refrigerate: Let the sauce cool completely, then store it in an airtight container in the refrigerator for up to 5 days.
- Freeze: This sauce freezes very well. Pour the cooled sauce into freezer-safe containers or ice cube trays for smaller portions. It will keep for up to 3 months. Thaw in the refrigerator before reheating.
Madeira Sauce Nutrition Facts
- Calories: 30 kcal
- Protein: 1g
- Carbohydrates: 3g
- Fat: 1g
- Sodium: ~250mg
Nutrition information is an estimate and may vary based on ingredients and cooking methods used.
FAQs
What can I use if I don’t have Madeira wine?
While Madeira gives the sauce its signature flavor, you could substitute it with another fortified wine like Port, Sherry, or Marsala for a similar rich profile.
Can I make this sauce without flour for a gluten-free version?
Yes. To make it gluten-free, you can omit the flour. The sauce will be thinner, so you will need to let it reduce for a longer period of time to achieve a similar consistency.
Is it necessary to strain the sauce?
Straining is an optional step that removes the bits of shallot and garlic, resulting in a perfectly smooth, velvety sauce. If you don’t mind a more rustic texture, you can skip this step.
Try More Recipes:
- Gordon Ramsay Cranberry Apple Sauce Recipe
- Gordon Ramsay Horseradish Sauce Recipe
- Gordon Ramsay BBQ Sauce Recipe
Gordon Ramsay Madeira Sauce Recipe
Course: SauceCuisine: FrenchDifficulty: Easy6
servings5
minutes20
minutes30
kcalA rich, velvety pan sauce built for steaks and roasts, this Madeira reduction hits deep with garlic, thyme, and demi-glace—elevating your plate from good to unforgettable.
Ingredients
14g unsalted butter
1 small shallot, finely chopped
1 garlic clove, minced
5g all-purpose flour
60ml Madeira wine
480ml demi-glace
240ml beef stock
1 sprig thyme & 1 bay leaf
Salt and pepper to taste
Directions
- Sauté shallot in melted butter until soft. Add garlic and cook for 30 seconds.
- Stir in the flour to make a roux and cook for 1-2 minutes.
- Deglaze the pan with Madeira wine and let it reduce by half.
- Add the demi-glace, beef stock, thyme, and bay leaf.
- Simmer for 10-15 minutes until the sauce has thickened.
- Remove the herbs, season with salt and pepper to taste, and strain if desired.
- Serve warm over roasted meats or potatoes.
Notes
- Don’t salt the sauce until the very end, as the stock and demi-glace are already salty and will concentrate as they reduce.
- Using a saucier pan with rounded edges makes it easier to whisk and prevent scorching.
- For the best flavor, use a good quality demi-glace and Madeira wine.
- The sauce can be made ahead and gently reheated before serving.
