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Spanish wine makes the best pan gravy


December 21, 2005 - This make ahead sauce can be used to make a great impression no matter how quickly the rest of the meal is brought to table. It is especially effective with braised veal scallopini or chicken breasts, but does not require pan drippings to be effective.

Though not a world traveler or wine expert, I can tell you that American Madeiras are not as flavorful as those my wife and I were exposed to during our travels in Spain, although I don't believe it is a Spanish wine because the Spaniards didn't brag about it.

The colors and variety of Madeira made in America are not as plentiful as in Spain. If you are planning to drink the wine along with the meal, it is my opinion the European Madeiras are worth the extra money.

Madeira Sauce

2 tablespoons of butter

3 shallots, minced

2 tablespoons all purpose flour

1 cup chicken broth

1 cup beef broth

1/2 cup plus 1 tablespoon Madeira

Melt butter in medium saucepan over medium-high heat. Add shallots and saute until golden brown, about three minutes. Add flour, stir until golden, about three minutes.

Add both broths and 1/2 cup of wine. Boil until reduced to sauce consistency, about 15 minutes. Strain into small saucepan. Stir in remaining tablespoon Madeira. Season to taste with salt and pepper. Can be made one day ahead. Makes 1 2/3 cups.

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