Madeira sauce
Madeira sauce or sauce madère is a dark gravy from classic French cuisine. Their typical aroma is based on the addition of the Madeira southern wine .
Depending on the recipe, the base is either onions roasted brown with flour , cooked through with water and white wine as well as herbs such as parsley , thyme , rosemary and bay leaf , or a roast set deglazed with veal stock and lightly bound. The resulting liquid is passed through a sieve, added to the Madeira and everything is reheated, but no longer boiled.
Madeira sauce is served with roasted meat and poultry , also with roasted offal such as veal brain , tongue or poultry liver .
Classic is the addition to veal or beef tongue cooked in the brew (mostly cured ).