A fairly easy sauce that goes well with various kinds of grilled meat, lamb, roasted deer or this Baked Ham recipe.
- 50 g shallots
- 10 g butter
- 1/2 L veal stock
- 1/8 L Madeira
- salt, pepper
- 50 g cold butter, diced
Peel, finely dice and sauté the shallots in 10 g butter until translucent. Deglaze with the veal stock, bring to the boil and let it reduce to about half. Add the Madeira, reduce some more to the desired viscosity and season with salt and pepper.
To finish the sauce remove the sauteuse from the heat, add the cold butter cubes and mix with an immersion blender until creamy.