{"id":1426,"date":"2013-12-27T02:33:50","date_gmt":"2013-12-26T18:33:50","guid":{"rendered":"http:\/\/www.marga.org\/foodblog\/?p=1426"},"modified":"2013-12-27T02:33:50","modified_gmt":"2013-12-26T18:33:50","slug":"madeira-sauce-recipe-for-roasts","status":"publish","type":"post","link":"https:\/\/www.marga.org\/foodblog\/2013\/12\/madeira-sauce-recipe-for-roasts\/","title":{"rendered":"Madeira Sauce Recipe &#8211; for roasts"},"content":{"rendered":"<p>Sometimes the best things are the simplest things, and this super quick and easy Madeira sauce just proves it.\u00a0 I made it to serve with a <a href=\"https:\/\/www.marga.org\/foodblog\/2013\/12\/perfect-ribeye-roast\/\">ribeye roast<\/a>, but it could go just as well with roasted lamb, pork or venison.\u00a0 It has a wonderful nutty buttery flavor that really complemented the beef.\u00a0 It&#8217;s great to soak with bread too.\u00a0 Make the sauce in advance, and add the pan juices and heat right before serving.<\/p>\n<ul>\n<li>1\/2 cup Madeira wine<\/li>\n<li>1\/2 cup beef broth<\/li>\n<li>1\/4 tsp. chopped fresh rosemary leaves (or a sprinkle of dry)<\/li>\n<li>up to 1\/4 cup pan juices<\/li>\n<\/ul>\n<div>Combine the Madeira with the beef broth and the rosemary in a very small pot and bring to a boil.\u00a0 Remove from the heat and reserve.\u00a0 After your roast is done, add up to 1\/4 cup of the pan juices.\u00a0 Mix well while reheating and serve.<\/div>\n<div><\/div>\n<div>Based on <a href=\"http:\/\/www.foodnetwork.com\/recipes\/b.-smith\/baby-lamb-chops-with-madeira-sauce-recipe\/index.html\">B. Smith&#8217;s recipe<\/a> at the Food Network.<\/div>\n<div>\n<a href=\"https:\/\/www.marga.org\/foodblog\/2013\/12\/xmas-eve-menu-2013-back-to-the-past-with-an-international-flavor\/\">Marga&#8217;s 2013 Xmas Eve Menu<\/a><\/p>\n<\/div>\n<div><a href=\"http:\/\/www.marga.org\/food\/all.html\">Marga&#8217;s Best Recipes<\/a><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Sometimes the best things are the simplest things, and this super quick and easy Madeira sauce just proves it.\u00a0 I made it to serve with a ribeye roast, but it could go just as well with roasted lamb, pork or venison.\u00a0 It has a wonderful nutty buttery flavor that really complemented the beef.\u00a0 It&#8217;s great [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[310,96],"class_list":["post-1426","post","type-post","status-publish","format-standard","hentry","category-recipes","tag-madeira","tag-sauces","post-preview"],"_links":{"self":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts\/1426","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/comments?post=1426"}],"version-history":[{"count":0,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts\/1426\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/media?parent=1426"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/categories?post=1426"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/tags?post=1426"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}