Ingredients:

  • 1 cup (240 ml) Madeira wine
  • 2 cups (480 ml) beef stock (preferably homemade or high-quality)
  • 1 tablespoon (15 g) unsalted butter
  • 1 tablespoon (15 g) all-purpose flour
  • 1 medium shallot, finely diced
  • 1 sprig of fresh thyme (or ½ teaspoon dried thyme)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Finely chopped fresh parsley (optional, for garnish)

Instructions:

  1. Melt the butter in a medium saucepan over medium heat. Add the diced shallots and sauté until translucent, about 2-3 minutes.
  2. Sprinkle the flour over the sautéed shallots and whisk until combined, cooking for another minute.
  3. Gradually pour in the Madeira wine while whisking to prevent lumps. Bring to a simmer.
  4. Stir in the beef stock and thyme. Continue to simmer, stirring occasionally, until the sauce thickens, about 15-20 minutes.
  5. If a smoother texture is desired, strain the sauce through a fine mesh strainer into a serving dish.
  6. Taste and season with salt and freshly ground black pepper as needed.
  7. Drizzle over your favorite roasted meats or side dishes and garnish with parsley if desired.