Makes about one cup, you do not need much of it, it is not like gravy.
2 cups of Madeira wine Reduced to 1 cup (you want a medium dry to dry wine for this sauce) 3 cups of good beef stock reduced to 1 cup (you want STOCK, not broth. You can make from scratch, or buy a good carton of it) 1 Tbsp Corn Starch (optional )
1 Tbsp Butter
To reduce the wine and the beef stock, in SEPARATE pans, bring the liquid up to a low boil and simmer, You want the wine reduced to half its original volume and the stock reduced a third of its original volume.
You should have about 2 cups of liquid. Pour both into one pan.
Return to pan and turn the heat on high and let the stock reduce down to 1 cup.
Stir occasionally to keep crusts from forming on the side.
If you want a slightly thicker sauce, put 2 Tbsp of sauce into a small cup and allow to cool. Add 1 Tbsp Corn starch, mix well.
When the broth is reduced to 1 cup, add the cornstarch mix, stirring constantly to keep from clotting. Keep heating until desired thickness is achieved .
Stir in 1 Tbsp butter just before serving.
[This is based upon my aunt's wine sauce recipe.]
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