Port, Marsala or Madeira Sauce

READY IN: 45mins
Recipe by Barb G.

A Gourmet Sauce for Meats. The recipe comes from the Kitchen of More Than Gourmet.

Top Review by Bergy

What a delightful addition to any meat or chicken dish! I used Madeira wine and it was excellent over very thin breaded pork cutlets served with new potatoes, oven baked Asparagus and baby carrots. One thing that I had to omit was gold demi- glace(I could not find it in last minute shopping). I cut back on the water a wee bit and the result was a rich wonderful sauce Thanks Barb

Ingredients Nutrition


  1. Saute shallots in butter for 1-2 minutes or until translucent.
  2. Add cracked peppercorns, thyme and bay leaf and cook 30 seconds.
  3. Add red wine and reduce by half.
  4. Add Port, Marsala or Madeira wine and bring to boil.
  5. Add demi-Glaze gold and whisk until dissolved.
  6. Add cream and reduce, then add enough water to reach desired sauce thickness.
  7. Strain and serve over Beek, Veal, Pork, chicken or other grilled or roasted meats.

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