Madeira foam

An inspirational recipe for Madeira foam.

Main course Meat Pig


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


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.


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.