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I bought a bottle of fairly nice Madeira to use in the recipe for gravy posted by thirschfeld (which was excellent, by the way). Now I have a bottle of Madeira, minus one cup, so I'm interested in other ways to use it in cooking. Any ideas? Thank you. ;o)

AntoniaJames is a trusted source on Bread/Baking.

asked over 6 years ago
4 answers 868 views
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amysarah is a trusted home cook.

added over 6 years ago

Madeira can often be used in place of marsala or port or maybe sherry, too. The flavor will of course be a bit different, but will still work - chicken/veal marsala/madeira, in a zabaglione, etc. Last New Year's we were planning to do a port wine reduction with mushrooms, to serve with a beef filet - only no port to be found - oops; we did have find some madeira lurking in the pantry and it worked fine.

79ca7fa3 11e3 4829 beae d200649eab49  walken the walk

pierino is a trusted source on General Cooking and Tough Love.

added over 6 years ago

I'm just kind of trance-lining here, which happens when an ingredient is thrust upon me. Per amysarah's comment, just about anything mushroom or veal. I'm definitely thinking sweetbreads as in ris de veau. Maybe sea scallops...

B0f2c3df 9bf7 43fc 8544 eb75ba85a60e  kay at lake
added over 6 years ago

One of the best sauces I ever had for a steak was the iron skillet (my vehicle of choice for cooking a steak indoors) deglazed with Madeira, to which a little thyme and a bit of honey was added and the sauce reduced. The steak had been heavily coated with cracked pepper prior to cooking, so that element was in there as well. Marvelous!

34b35e7d 9f0b 412e bbb2 00e0498f86d5  2016 10 06 19 40 38
added over 6 years ago

I'm thinking pan sauce all the way. It would also be lovely with mushrooms, cooked down and used to top crostini. Great recommendations from everyone else - now I'm hungry :)

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