Sauce Madère is a traditional French recipe for a classic brown sauce made from a demi-glace base flavoured with maderia wine and glace de viande. The full recipe is presented here and I hope you enjoy this classic French version of: Sauce Madère.
Combine the Madiera and the glace de viande in a pan. Bring the mixture to a simmer and cook until the volume has reduced by half. Stir in the demi-glace and simmer for a few minutes before taking off the heat and whisking in the butter, chopped into small pieces.
If the sauce is to accompany pan-fried meat then make it in the same pan that the meat was fried in (this keeps all the flavour). You can also ad the strained juices from grilled or fried meat to flavour the sauce.
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