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Madeira Cream Sauce



6 Servings
2 shallots
1 T butter
1/4 c dry white wine
1/4 c Madeira
1 c heavy cream
Salt
black pepper,Fresh Ground


Mince the shallots. Melt the butter in medium saucepan over low heat. Add the shallots and saut until soft, about 2 minutes. Add the white wine, bring to a boil, and cook until reduced to 2 tablespoons, about 3 minutes. Add the Madeira and bring to a boil. Stir in the cream and bring to a boil. Reduce heat to medium and simmer, stirring frequently, until sauce is thick enough to coat the back of a spoon, about 5 minutes. Season to taste with salt and pepper.
Yields: 1 1/2 cups













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