demi-glace, jus Iié or reduced stock 250 ml
Madeira wine 2 tbsp
butter, cold, Cubed (optional) 25 g

1 Boil the demi-glace in a small sauteuse.
2 Add the Madeira; reboil. Correct the seasoning.
3 Pass through a fine conical strainer. Gradually incorporate the butter, if required. Do not allow the sauce to reboil as the butter will split

Tip
May be served with braised ox tongue or ham. Dry sherry or port wine may be substituted for Madeira and the sauce renamed accordingly. Butter may be used (but not oil or margarine) to enhance the flavour.