Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Sauce Madeira


msacuisine
 Share

Recommended Posts

What type of Madeira is used for a classical Sauce Madeira? All of the references I find just call for x amount of "Madeira wine". This includes French references I have on the sauce making. After doing a little research, I have discovered that Madeira is made with a wide variety of different grapes and comes in styles from dry to rich to sweet. So I am confused about which one to use.

I got a 5 yo Malmsey to go in the sauce I am making for tomorrow night. I am spending a lot of time and effort to make a real, classical demi-glace to make it with, so I don't want to ruin it by using the wrong fortified wine. Does anyone have any experience with this or know the answer?

The sauce will be for aged prime beef rib eyes accompanied by pommes de terre anna; the course will be paired with a nice Chateau Neuf du Pape. if any of that makes any difference.

Thanks,

Michael

(My apologies in advance if some think this belongs in the beverages forum, but since it is primarily a sauce making question, I thought I would get the quickest and best responses in the cooking forum.)

Link to comment
Share on other sites

I think the Malmsey will work fine. You want sweet madeira for the madeira sauce.

If madeira sauce is the optimal choice for aged prime beef is of course another question altogether. Even it might not be optimal (depending on your taste etc), I think it will work extremely well.

Link to comment
Share on other sites

The issue isn't really the age of the wine, it's the fortification. The Malmsey will be fine, though you really don't need to go that fancy. Just as with red or white used in cooking, you don't want to use anything undrinkable. I've gotten fine results with $10 bottles.

Dave Scantland
Executive director
dscantland@eGstaff.org
eG Ethics signatory

Eat more chicken skin.

Link to comment
Share on other sites

So the consensus I getting both here and at foodieforums.com is that the Malmsey should be fine, though perhaps a bit extravagant, and that I might do just as well with a cheaper choice next time. I am okay with a little extravagance. But really at $25 a bottle, the Malmsey doesn't seem over the top--the day and a half's work the demi itself takes--now that's extravagant!

So I am now feeling more confident I haven't made a big mistake here.

My next question is, if the Malmsey would be better served as an afterdinner drink, what sorts of things would it marry best with? Desserts? Nuts? Cheeses? Any ideas?

Thanks everyone for your responses,

Michael

Link to comment
Share on other sites

...

My next question is, if the Malmsey would be better served as an afterdinner drink, what sorts of things would it marry best with? Desserts? Nuts? Cheeses? Any ideas?

...

Michael

Yes, yes, and yes! :biggrin:

I think it would work excellently with most kinds of desserts/cheese - even chocolate, which is hard for most kinds of wine.

Link to comment
Share on other sites

I like the way the dry red matches with prime rib (i.e. Bordelaise) :wink:

A platter of cheese and fresh cut fruit would be nice...

Camembert, Roquefort, & Goat

Pears & Apples

Maybe a 2nd drink like Port ???

-Jimmy

Typos are Copyrighted @

Link to comment
Share on other sites

Yes, yes, and yes!  :biggrin:

I think it would work excellently with most kinds of desserts/cheese - even chocolate, which is hard for most kinds of wine.

Great!!!

I like dark chocolate desserts--thought we are having creme brulee for dessert tonight. The only thing that I have ever found that marries beautifully with dark chocolate is ruby port. It is nice to have another option! :D

Link to comment
Share on other sites

Malmsey is excellent in sauce or in or with soup.

I use it as a substitute for Mirin, and conversely a little soy will enhance its flavour and umani properties in savoury dishes

As an after dinner drink serve like port - nuts, cheeses etc.

Traditionally, it is served at 11am, with Madeira cake (http://www.waitrose.com/recipe/Madeira_Cake.aspx) , that contains no Madeira but goes with it. It fills that awkward gap between breakfast and lunch. I know of only a few old fashioned institutions where this is still practiced, and a meeting at 11am will be accompanied with a decanter of Madeira and a tray of cake slices instead of or as an alternative to coffee. Very civilised.

$25 seems high for a 5 year old Malmsey. You should be able to source that for under $15, and I've seen it online for under $10.

Edited by jackal10 (log)
Link to comment
Share on other sites

Post-Game Report

Just thought I would wrap up this thread with a report on how it went.

The sauce was wonderful--you just can't beat the quality of a sauce made form a proper demi-glace; jus reductions are just never the same. The sauce was a little sweeter than I had intended and I think next time I will try using one of the drier Madeiras suggested or just go the Bordelaise route. But it was something out of the ordinary and the complexity of the Chateau Neuf I served with it still made for a nice pairing.

The Sancerre I served with the first course of Shrimp Remoulade on a bed of baby heirloom lettuce was also somewhat sweeter than anticipated, so sweeter-than-expected was almost a theme. LOL.

I also served sherry glasses of the Malmsey with the creme brulee, which married very nicely.

All in all the dinner was a big success; one of my guests said, "This is as good as food gets!" :D

I had another glass of the Madeira with the leftover dried apricots, almonds, and triple cream brie (served to after the main course, to finish off the wine) while I was cleaning up and it was wonderful.

Thanks everyone for your input. I really appreciate everyone taking their time to help educate me about Madeira and make my dinner a success.

Michael

Link to comment
Share on other sites

Oh, btw, Jackel10, despite that fact that I live in a major metro area (Phoenix) I have trouble finding a wide selection of wine at reasonable prices. So we usually end up paying a premium to get a decent selection. Arizona is one of those fascist states that will not allow out of state shipments of wine, so the internet is out as a source. Do you have any suggestions as how I might source more competitively priced wines?

Link to comment
Share on other sites

Glad it went well.

I'm sorry you live in such an unenlightened place. Maybe take up politics. If you feel the law is bad, perhaps a lot of other people do as well. I can see the campaign to be able to drink as your forefathers could, with free samples of Madeira and Madeira cake..."Drink no longer water, but use a little wine for thy stomach's sake and thine often infirmities." (1 Timothy 5:23)

What it means is that by imposing the prohibition, the state is creating an unfair monopoly, increasing local prices and corruptly joining in the profiteering.

Move? Buy out of state?

http://www.winesearcher.com is a useful resource.

I just checked and our local (UK) wine shop sells a 5 year old Malmsey fo £9.99, say $20, inlcuding taxes, so your price was not that far out.

Link to comment
Share on other sites

 Share

  • Similar Content

    • By dcarch
      Happy Bastille Day!
       
      As I was thinking of cooking something appropriate for today and have the music playing in the background. 
      I thought the lyrics of the France National Anthem can be slightly modified and used against the covid-19 tyranny. 
       
      I did make crepe for breakfast, but have not decided what to make for dinner. May be I will make something for tomorrow.
       
      Anyone have ideas?
       
      dcarch
       
       
    • By bleudauvergne
      Clafoutis de Fevettes au Parmesean et Basilic
      Serves 4 as Main Dishor 6 as Side.
      This recipe appears in French in issue no. 140 of the Saveurs magazine as part of a series of recipes accompanying an article on 'primeurs', or local vegetables that appear at the markets only during the first few weeks of Spring.
      It can be prepared with feves that have been frozen fresh, but I would not recommend using dried beans.
      This recipe should work fine with both American all purpose and French type 55 flour, as the quantity called for is slight in comparison to the other ingredients.

      500 g fresh young feves
      4 eggs
      20 cl milk
      10 cl heavy cream (liquid)
      70 g freshly grated parmesean
      2 T flour
      1 small bouquet of basil
      1/2 tsp salt
      1/4 tsp grated nutmeg
      fresh ground white pepper

      Preheat your oven to 160 C / 320 F.
      Blanche the feves a large pot of boiling salted water and refresh in cold water. Drain and reserve.
      Combine the eggs, the milk and cream in a large bowl and beat until well combined.
      Wash and dry the basil, remove the leaves from the stems and mince it finely.
      Add the salt, the flour, the parmesean, the pepper, the grated nutmeg, and the freshly minced basil. Add the young feves.
      Butter a clafoutis dish (noted in the recipe as 'un plat a clafoutis', but which a deep sided 10" square dish such as a corningwear would work, or a large loaf pan), give the batter a last mix, pour it into the pan, and put it in the pre-heated oven. Bake for approximately 35 minutes, until the top is golden brown and the center seems firm when you shake the pan.
      Serve it hot or cold, with a simple roquette salad or with chicken, rabbit, or veal. Goes well with a good rose champagne.
      Keywords: Main Dish, French, Appetizer, Hors d'oeuvre, Easy
      ( RG1243 )
    • By bleudauvergne
      Clafoutis de Fevettes au Parmesean et Basilic
      Serves 4 as Main Dishor 6 as Side.
      This recipe appears in French in issue no. 140 of the Saveurs magazine as part of a series of recipes accompanying an article on 'primeurs', or local vegetables that appear at the markets only during the first few weeks of Spring.
      It can be prepared with feves that have been frozen fresh, but I would not recommend using dried beans.
      This recipe should work fine with both American all purpose and French type 55 flour, as the quantity called for is slight in comparison to the other ingredients.

      500 g fresh young feves
      4 eggs
      20 cl milk
      10 cl heavy cream (liquid)
      70 g freshly grated parmesean
      2 T flour
      1 small bouquet of basil
      1/2 tsp salt
      1/4 tsp grated nutmeg
      fresh ground white pepper

      Preheat your oven to 160 C / 320 F.
      Blanche the feves a large pot of boiling salted water and refresh in cold water. Drain and reserve.
      Combine the eggs, the milk and cream in a large bowl and beat until well combined.
      Wash and dry the basil, remove the leaves from the stems and mince it finely.
      Add the salt, the flour, the parmesean, the pepper, the grated nutmeg, and the freshly minced basil. Add the young feves.
      Butter a clafoutis dish (noted in the recipe as 'un plat a clafoutis', but which a deep sided 10" square dish such as a corningwear would work, or a large loaf pan), give the batter a last mix, pour it into the pan, and put it in the pre-heated oven. Bake for approximately 35 minutes, until the top is golden brown and the center seems firm when you shake the pan.
      Serve it hot or cold, with a simple roquette salad or with chicken, rabbit, or veal. Goes well with a good rose champagne.
      Keywords: Main Dish, French, Appetizer, Hors d'oeuvre, Easy
      ( RG1243 )
    • By Drew777
      I'm a Brit. I'm also a closet Frenchman.  To cap it all, I'm happily retired in Bangkok, the city of a street food culture that's second to none. The Thais are healthy and slim. I'm just this side of alive and far from slim. Lockdown has me fantasizing about my days working in London, Paris and New York, an existence, if one could call it that, revolving around gastronomy of one kind or another. They paid me, not so very much as it happens, to do what I enjoy doing most in life. We all get to do it, but I was one of a fortunate few who made it his metier. Well all that's in the past now, but I still dream of my time in Paris when lunch was a tad short of 2-hours, little-known local bistros remained affordable until the day they were discovered by La Bible (Michelin Guide) and the students were revolting - this was the summer of '68, for heaven's sake. Someone should open bistro here in Bangkok with a table d'hote of Soupe a l'Oignon gratinee, Blanquette de Veau, a stinky Epoisses and Tarte Tatin to finsih with creme fraiche. Ah, it's back to lockdown and pad Thai. 
    • By TexasMBA02
      After batting about .500 with my previous approach to macarons, I came across Pierre Herme's base recipe online.  After two flawless batches of macarons, I've been re-energized to continue to work at mastering them.  Specifically, I want to try more of his recipes.  My conundrum is that he has, as far as I can tell, two macaron cookbooks and I don't know which one I should get.  I can't tell if one is just an updated version of the other or a reissue or what the differences really are.  I was hoping somebody had some insight.  I have searched online and haven't seen both books referenced in the same context or contrasted at all.
       
      This one appears to be older.

       
      And this one appears to be the newer of the two.

       
      Any insight would be helpful.
       
      Thanks,
       
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...