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    You are in: Home / Recipes / Port, Marsala or Madeira Sauce Recipe
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    Port, Marsala or Madeira Sauce

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Barb Gertz's Note:

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

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    Units: US | Metric


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

    Ratings & Reviews:

    • on March 11, 2003


      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

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    Nutritional Facts for Port, Marsala or Madeira Sauce

    Serving Size: 1 (110 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 234.2
    Calories from Fat 145
    Total Fat 16.1 g
    Saturated Fat 10.1 g
    Cholesterol 47.1 mg
    Sodium 92.6 mg
    Total Carbohydrate 8.1 g
    Dietary Fiber 0.0 g
    Sugars 3.5 g
    Protein 0.7 g

    The following items or measurements are not included:


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