What does madeira jus consist of?

Only two ingredients: 1 liter of rich pan juices (meat jus, see p. 333 in Stor kokebok) and 1 1/4 deciliters of madeira.

How do I thicken the sauce?

Reduce the pan juices and the wine until the sauce is smooth and thick – then it also becomes extra rich in flavor. If you have less time, reduce it less and thicken with 1 teaspoon of sago flour stirred out in cold water.

How long does it take?

Figure on around an hour in total, since the reduction takes time. If you use sago flour to thicken it, the cooking time can be shortened.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" (1914), page 336, where it is called jus au vin de madère.

Madeira Jus (jus au vin de madère)

Erken's madeira jus (madeirasky): 1 liter rich pan juices reduced with 1¼ dl madeira to a thick sauce; can optionally be thickened with 1 tsp sago flour.

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

Be the first to rate

About the dish

A reduced jus with madeira, meant as a rich and glossy sauce for roasts. Erken refers to the base recipe for rich pan juices earlier in the sauce chapter.

How to make it

1
Reduce
Reduce the pan juices and the madeira until the sauce is smooth and thick. This makes the jus very rich.
2
Alternative thickening
If you want a shorter cooking time, you can thicken the sauce with 1 tsp sago flour stirred out in a little cold water.

Changes from the original

Measures are given in liters, dl and tsp, and the method is broken into steps. Sago flour is kept as in the original (can be replaced with cornstarch).

Tidsmaskin – hva endret seg?

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

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 336) → 1949 (korrekturlest, s. 372)~38% av teksten endretfjernetlagt til

~~1 l.~~ (Jus au vin de madére.) ½ 1. kraftig sky ~~(se side 333)~~ 1 ~~1/4~~ del. madeira. Skyen og vinen koker ~~ind,~~ inn til sausen er jevn og tyktflytende. ~~Paa~~ På denne ~~maate~~ måte blir skyen meget kraftig. Man kan la den koke kortere tid og da jevne sausen med 1 ~~teske~~ teskje sagomel, utrørt i koldt ~~vand.~~ vann.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

What does madeira jus consist of?: Only two ingredients: 1 liter of rich pan juices (meat jus, see p. 333 in Stor kokebok) and 1 1/4 deciliters of madeira.
How do I thicken the sauce?: Reduce the pan juices and the wine until the sauce is smooth and thick – then it also becomes extra rich in flavor. If you have less time, reduce it less and thicken with 1 teaspoon of sago flour stirred out in cold water.
How long does it take?: Figure on around an hour in total, since the reduction takes time. If you use sago flour to thicken it, the cooking time can be shortened.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" (1914), page 336, where it is called jus au vin de madère.

Related recipes

More dishes in the same category from the archive

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!