Madeira sauce


Madeira sauce is often served over veal tongue, but certainly not exclusively so. Madeira sauce is used with many other dishes and there are undoubtedly other sauces for veal tongue, although I can’t think of one right now. ;-)

Tomatoes are not required for this sauce, but are often added in varying quantities. For formal occasions, serve with potato croquettes.

In French cuisine, this sauce is derived from espagnole and demi-glace. I make it as velouté.


This is what you need for 2 quartss:

  • 1 veal tongue, cooked, sliced
  • 3 pts. veal broth, sieved
  • ½ cup flour (for the roux)
  • 4 tbsp. butter (for the roux)
  • 1 lb. button mushrooms, quartered
  • 1 tbsp. butter
  • 1 shallot, minced ½ lemon / lime, juiced
  • 5 fl. oz. Madeira wine (small shot glass)
  • a few sprigs of curly parsley, minced
  • S&P


  • 2 tbsp. tomato paste (optional)
Pic1: Madeira sauce


Pic2: sweat the shallots
Pic3: fry the flour
Pic4: strain the broth


Pic5: too thick
Pic6: just right
Pic7: mushrooms and tomato


Pic8: slice the veal tongue
Pic9: add Madeira wine
Pic10: keeping warm


Serve and enjoy:

Serving suggestion: