Gordon Ramsay Madeira Sauce Recipe

Gordon Ramsay Madeira Sauce is made with sweet Madeira wine, rich beef stock, finely chopped shallots, fresh thyme, and a knob of cold butter. The result is a glossy, savory glaze with a deep, complex flavor that elevates any meat dish. It is the perfect finishing touch for a holiday Beef Wellington or a perfectly seared steak dinner.

Gordon Ramsay Madeira Sauce Ingredients

For the Sauce Base:

• 1 tablespoon olive oil
• 2 shallots, peeled and finely chopped
• 1 sprig fresh thyme
• 1 bay leaf
• 1/2 cup Madeira wine
• 1 1/2 cups high-quality beef stock or demi-glace
• 1 tablespoon unsalted butter, cold and cubed
• Salt and freshly ground black pepper, to taste

How To Make Gordon Ramsay Madeira Sauce

1. Sauté the aromatics: Heat the olive oil in a saucepan over medium heat. Add the chopped shallots, thyme sprig, and bay leaf. Sauté for 3-4 minutes until the shallots are soft and golden but not burnt.
2. Deglaze with wine: Pour the Madeira wine into the pan. Turn the heat up slightly and let the wine bubble rapidly. Cook until the liquid has reduced by half; this concentrates the sweet wine flavor.
3. Add the stock: Pour in the beef stock (or demi-glace). Bring the sauce back to a gentle boil, then reduce the heat to a simmer.
4. Reduce the sauce: Let the sauce simmer uncovered for about 10 to 15 minutes. You want the liquid to reduce until it thickens slightly and can coat the back of a spoon.
5. Strain the sauce: Place a fine-mesh sieve over a clean bowl or small pot. Pour the sauce through the sieve to catch the shallots and herbs, pressing down on them to extract all the flavor. Discard the solids.
6. Finish with butter: Return the strained liquid to the pan over very low heat. Whisk in the cold butter one cube at a time. This technique, called “mounting,” gives the sauce a glossy shine and velvety texture. Season with salt and pepper to taste.

Recipe Tips

• Use Good Stock: Because this recipe has few ingredients, the quality of your beef stock matters. If you can find “demi-glace” at the store, use it for a richer, restaurant-quality result.
• Cold Butter is Key: Ensure your butter is cold, not room temperature, when you whisk it in at the end. Cold butter emulsifies slowly into the hot sauce, creating a smooth, creamy texture rather than an oily one.
• Don’t Burn the Shallots: Cook the shallots gently. If they burn, they will release a bitter flavor that will ruin the sweetness of the Madeira wine.
• Testing Consistency: To check if the sauce is done, dip a spoon into it and run your finger down the back of the spoon. If the line stays clear and the sauce doesn’t run immediately, it is ready.

What To Serve Madeira Sauce?

This sauce is famous for being the classic pairing for Beef Wellington. It is also incredible poured over filet mignon, roast beef, or lamb chops. For a simple but elegant side dish, serve it with creamy mashed potatoes or roasted root vegetables the sauce acts as a luxurious gravy that ties the meat and vegetables together.

How To Store Leftovers Madeira Sauce?

• Refrigerate: Pour the cooled sauce into a small airtight container or jar. It will stay fresh in the refrigerator for up to 4 days. The sauce will turn into a jelly when cold (due to the gelatin in the stock) but will melt back down when heated.
• Freeze: You can freeze this sauce in an ice cube tray. Once frozen, pop the cubes into a freezer bag. They will last for up to 3 months. This makes it easy to reheat just a small amount for a single steak.

FAQs

Madeira Sauce Nutrition Facts

Serving Size: 2 tablespoons

• Calories: 45 kcal
• Total Fat: 3g
• Saturated Fat: 1.5g
• Cholesterol: 5mg
• Sodium: 120mg
• Total Carbohydrate: 2g
• Dietary Fiber: 0g
• Sugars: 1g
• Protein: 1g

Gordon Ramsay Madeira Sauce Recipe

Recipe by Sophie LaneCourse: Sides, Dinner, LunchCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

45

kcal

Gordon Ramsay Madeira Sauce is made with sweet Madeira wine, rich beef stock, finely chopped shallots, fresh thyme, and a knob of cold butter. The result is a glossy, savory glaze with a deep, complex flavor that elevates any meat dish. It is the perfect finishing touch for a holiday Beef Wellington or a perfectly seared steak dinner.

Ingredients

• 1 tablespoon olive oil

• 2 shallots, peeled and finely chopped

• 1 sprig fresh thyme

• 1 bay leaf

• 1/2 cup Madeira wine

• 1 1/2 cups high-quality beef stock or demi-glace

• 1 tablespoon unsalted butter, cold and cubed

• Salt and freshly ground black pepper, to taste

Directions

• Sauté the aromatics: Heat the olive oil in a saucepan over medium heat. Add the chopped shallots, thyme sprig, and bay leaf. Sauté for 3-4 minutes until the shallots are soft and golden but not burnt.
• Deglaze with wine: Pour the Madeira wine into the pan. Turn the heat up slightly and let the wine bubble rapidly. Cook until the liquid has reduced by half; this concentrates the sweet wine flavor
• Add the stock: Pour in the beef stock (or demi-glace). Bring the sauce back to a gentle boil, then reduce the heat to a simmer.
• Reduce the sauce: Let the sauce simmer uncovered for about 10 to 15 minutes. You want the liquid to reduce until it thickens slightly and can coat the back of a spoon.
• Strain the sauce: Place a fine-mesh sieve over a clean bowl or small pot. Pour the sauce through the sieve to catch the shallots and herbs, pressing down on them to extract all the flavor. Discard the solids.
• Finish with butter: Return the strained liquid to the pan over very low heat. Whisk in the cold butter one cube at a time. This technique, called “mounting,” gives the sauce a glossy shine and velvety texture. Season with salt and pepper to taste.

Notes

• Use Good Stock: Because this recipe has few ingredients, the quality of your beef stock matters. If you can find “demi-glace” at the store, use it for a richer, restaurant-quality result.
  Cold Butter is Key: Ensure your butter is cold, not room temperature, when you whisk it in at the end. Cold butter emulsifies slowly into the hot sauce, creating a smooth, creamy texture rather than an oily one.
  Don’t Burn the Shallots: Cook the shallots gently. If they burn, they will release a bitter flavor that will ruin the sweetness of the Madeira wine.
  Testing Consistency: To check if the sauce is done, dip a spoon into it and run your finger down the back of the spoon. If the line stays clear and the sauce doesn’t run immediately, it is ready.