Madeira sauce is a savory sauce made with Madeira wine, which is a sweet to dry full-bodied Portuguese wine. It is a classic French brown sauce made with a base of beef or veal stock, Madeira wine, and a variety of seasonings and aromatic ingredients. The sauce is typically served with beef, lamb, game dishes, or roasted vegetables. The sauce can be made by adding Madeira wine to a basic demi-glace, which is a thick, syrupy sauce made by reducing half brown stock and half Espagnole sauce. The ingredients for Madeira sauce include beef stock, flour, Madeira wine, onion, shiitake mushrooms, butter, salt, and pepper. The onions and mushrooms are fried in butter, then flour is sprinkled in, and warmed stock is gradually added and mixed well. The sauce is then covered and simmered for 15 minutes, and Madeira is added in the last 5 minutes of cooking. The sauce is seasoned with salt and pepper to taste and served with roast meat or steak. Another recipe suggests bringing diluted Demi-Glace Gold® to a simmer in a small saucepan, adding Madeira, and whisking in cold unsalted butter. The sauce is then seasoned with salt and pepper to taste.