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Madeira foam

for 1 litre

Madeira foam

  • For the sauce, heat the butter, add diced bacon and fry it until starting to brown.
  • Add the sliced button mushrooms and finely sliced shallots and soften in the butter.
  • Add the Madeira, flame off the alcohol and reduce to a syrup texture.
  • Add the chicken fond and reduce by two thirds.
  • Add the Debic Culinaire Original.
  • Reduce by one third of the volume.
  • Pass through a sieve, season the sauce with salt and balance the acidity with some lemon juice.

Madeira foam

  • 200 ml Debic Culinaire Original
  • 1000 ml brown chicken fond
  • 20 g Debic Traditional butter
  • 100 g button mushrooms
  • 100 g smoked bacon
  • 30 g shallots
  • 150 ml Madeira wine
  • 1 lemon
  • 2 g salt
  • 1 g black pepper

Serving suggestions

  • Serve the sauce with some tortellini and wild mushrooms.
  • Foam the sauce with an immersion blender.
  • Top the pasta with a generous dollop of sauce.
  • Serve with some shaved truffles and finely sliced chives.
Used products