Port, Marsala, or Madeira Sauce

Port, Marsala, or Madeira Sauce

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  • Prep Time


  • Total Time


  • Servings



  • 1

    oz. butter

  • 3

    tbs. Shallots, minced

  • ½

    tsp. Black Peppercorn cracked

  • ¼

    tsp. Thyme

  • 1

    Bay leaf

  • ¼

    cup Red Wine

  • ¾

    cup Port Marsala, or Madeira Wine

  • 1.5

    oz Demi-Glace Gold

  • ¼

    cup Water, hot

  • ¼

    Cup heavy cream


Saute shallots in butter for 1-2 minutes or until translucent. Add peppercorns, thyme, and bay leaf and cook 30 seconds. Add red wine and reduce by half. Add port, Marsala, or Madeira and bring to a boil. Add Demi-Glace Gold and whisk until dissolved. Add heavy cream and reduce, then add enough water to reach desired sauce thickness. Strain and serve over beef, veal, pork, chicken, or other grilled or roasted meats.


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