This creamy Madeira-Flavored sauce originated in America. Its rich flavor will not mask delicate foods, and it is therefore ideal for serving with shellfish. It also goes well with pan-fried chicken.
Serves 4
Ingredients:
1 tablespoon butter
1 small shallot, finely chopped
pinch of cayenne paper
1 1/4 cups heavy cream
4 tablespoons Madeira
3 egg yolks
salt and ground black pepper
Method:
- Melt the butter in a heatproof bowl placed over a saucepan of simmering water, or in a double boiler.
- Add the chopped shallot to the butter and cook gently until it is soft and transparent.
- Add the cayenne and all but 4 tablespoons of the cream. Leave over the simmering water for 10 minutes to reduce slightly.
- Stir in the Madeira. beat the yolks with the remaining cream, and stir into the hot sauce, Continue stirring the sauce over barely simmering water until thickened. Season to taste. Serve immediately.
- To give the sauce a luxurious festive look, stir in 1-2 tablespoons of pink or black lumpfish roe at the end of cooking.
- Spoon onto seafood or chicken, reserving some for pouring, and serve immediately. Garnish the dish with fresh herbs.
Source: France, Christine. 2007. The Complete Guide to Make Sauces. Hermes House: London.
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