Madeira Sauce

This recipe is from 1,000 Vegan Recipes © 2009 by Robin Robertson.

1 tablespoon olive oil
1 medium shallot, minced
1 cup Madeira
2 cups vegetable broth
1 tablespoon soy sauce
1 teaspoon fresh thyme or ½ teaspoon dried
¼ teaspoon freshly ground black pepper
1 bay leaf
1 tablespoon arrowroot powder or cornstarch
3 tablespoons cold water
Salt

1. In a medium saucepan, heat the oil over medium heat. Add the shallot and cook until softened, about 4 minutes. Add the Madeira, broth, soy sauce, thyme, pepper, and bay leaf and simmer until reduced by about half.

2. Remove from the heat and strain the sauce through a mesh strainer. Discard the solids. Return to the saucepan and heat over medium heat.

3. In a small bowl, combine the arrowroot and water and mix until blended, then stir into the sauce, stirring constantly until the sauce thickens. Taste and adjust the seasonings, adding a pinch of salt if needed. Serve immediately. If not using right away, cool the sauce to room temperature, transfer to a container, cover, and refrigerate until needed. Properly stored, the sauce will keep for 2 to 3 days. Reheat the sauce in a saucepan over low heat until hot.

Makes about 2 cups.

This recipe is part of:  Vegan Thanksgiving 2009 – A Feast by Robin Robertson.

Recipe  © 2009 by Robin Robertson. Published by Vegan.com with permission.

You can subscribe to our newsletter

Subscribe

Copyright © 2008-2019 Mocana Productions, Inc. All rights reserved. Made with by Cloudnames

Contact Us

We're not around right now. But you can send us an email and we'll get back to you, asap.

Start typing and press Enter to search