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Marsala, Madeira, & Port Wine Sauce
1/4 cup finely chopped shallots
1 oz butter (1/4 stick)
1/2 Tsp. cracked peppercorn
1 bay leaf
1 sprig fresh thyme or 1/4 tsp. dried
3/4 cup Marsala, Madeira, or Port wine
1/4 cup red wine
1 1/2 oz Veggie-Glace Gold
5 fl. oz. Hot water
1/4 cup heavy cream (optional)
Melt butter in a sauce pan and saute shallots, thyme, bay leaf,
and peppercorns for (approx. 5-6 minutes). Add Marsala, Madeira,
or Port wine and red wine, and reduce to half (approx. 5-6 minutes).
Add Veggie-Glace Gold and stir with a whisk until veggie-glace is
dissolved. Add water and simmer for approximately 5-6 minutes or
until sauce has thickened. Strain sauce, add heavy cream (if
desired).
Serve over grilled vegetables or grilled portabello mushrooms.
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Madeira Sauce