Madeira Sauce from Great British Chefs 2 by John Webber
Serve this sauce with the Ravioli, left, or add truffles and serve with the Guinea Fowl Sausage
Ingredients
- 1 sprig of thyme
- ¼ bay leaf
- 450 ml/¾ pint beef stock
- 3 shallots, finely sliced
- 1 teaspoon arrowroot
- a dash of sherry wine vinegar
- 450 ml/¾ pint Madeira (preferably Malmsey)
- 50 g/2 oz mushroom trimmings
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