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Madeira Sauce I (sauce au madère)

Erken's madeira sauce I: slow-browned butter and wheat flour thinned with 5 dl pan juices, cooked 10 minutes, seasoned with 1 dl madeira, salt and cayenne and given a boil.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 336 (falt i det fri)

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About the dish

A classic brown madeira sauce from the sauce chapter of "Stor kokebok" (1914). The sauce is built on a slow-browned brown roux and rich pan juices, and belongs to the finer sauces for roasts and fowl.

How to make it

  1. 1

    Slow-brown butter and flour

    Melt the butter in an iron pot, stir in the flour and set the pot over quite low heat or into a moderately hot oven. Let the browning take 1/2–1 hour, stirring now and then. Only this way do you get the finest and most flavorful browning.

  2. 2

    Thin with pan juices

    Thin the browned roux with the pan juices little by little, and let the sauce simmer over low heat for 10 minutes.

  3. 3

    Season

    Add the madeira, salt and cayenne, and give the sauce a boil before serving.

Changes from the original

Deciliters and grams are given in modern units (dl, g), "sky" is specified as stock/meat stock, and the method is broken into numbered steps. No ingredients have been changed.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 336) → 1949 (korrekturlest, s. 372)~30% av teksten endretfjernetlagt til
(Sauce au madére.) 30 gr. smør 30 gr. hvetemel 5 del. sky 1 del. madeira salt cayenne. kajenne. Smør og mel langbrunes, spædes spes med skyen, smaakoker småkoker i 10 minutter. Vin og krydder haves has i, og sausen faar får et opkok.

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Frequently asked questions

How long should the sauce cook?
The butter-flour paste is thinned with the pan juices and simmers for 10 minutes. Then the madeira and seasoning are added, and the sauce is given only a quick boil.
What is meant by "slow-browning" the butter and flour?
It means that butter and wheat flour are slowly browned together into a dark brown roux – that gives the sauce color and a nutty flavor. Use low heat so the flour does not scorch.
What are the "pan juices" in the recipe, and how much is used?
"Sky" is stock/pan juices from meat. Here 5 deciliters of pan juices are used to 30 g butter and 30 g flour, plus 1 deciliter of madeira.
Why is the wine added at the very end?
The madeira goes in after the simmering and gets only a boil, so the wine's aroma is preserved. Season with salt and cayenne at the same time.

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