Sauce Madeira

A delicate brown sauce prepared with Madeira wine. They also know ours with the addition of Black Truffles as the classic French Sauce Perigueux, the traditional Dordogne regional sauce served with Beef Wellington.

Great Entrees to use the sauce: London Broil, Beef Wellington, Chicken, Lamb, Venison, Veal, Pork Chops, Beef Bourgignonne, Pork Tenderloin, Beef Stew, Prime Rib, Beef Stroganoff, Pork Loin, Steaks (Rib-eyes, NY Strips, Fillets, T-Bones), Standing Rib Roast, Tenderloin, Brisket, and many more. The sauce serve great over your favorite dish, whether it be red, white or game meat.

To prepare this classic sauce before serving, simply simmer over low heat stirring occasionally. It is very versatile; use it as a finishing sauce, marinade or as a cooking sauce. Do not be afraid to experiment by adding your own ingredients. Pan drippings or even a small amount of foie gras while simmering add a personal touch. This wonderful sauce will turn an ordinary meal into a gourmet dining experience. Be creative and have fun, but most of all Bon Appetite.

Buckhead Gourmet, 2480-4 Briarcliff Rd. #326, Atlanta, GA 30329. Tel: 404-486-0304; Fax: 404-486-0305.