Madeira Sauce: - 1 tablepsoon Butter, unsalted - 1 Shallot, Minced - 1 cup Madeira wine - 1½ cup Demi-Glaze - 2 tablepsoons Butter, unsalted and cut into ¼ inch cubes
Marsala Cream Sauce: - 1 Shallot, Minced - 1 tablepsoon Butter, unsalted - 1 cup dry Marsala Wine - 1 teaspoon Thyme, fresh leaves - 1 cup Heavy Cream - 2 tablepsoons Butter, unsalted and cut into cubes - Salt and White Pepper to taste
Madeira Sauce: Sauté the shallot in the butter for 3 to 4 minutes. Add the Madeira and simmer until reduced by three-fourths. Add the demi-glaze and simmer until suitable thickness is achieved. Mount with butter.
Marsala Cream Sauce: Sauté the shallot in the butter, cover, for 5 minutes. Add the Marsala and thyme, and reduce until 2 Tablespoons of liquid remain. Add the cream, and continue simmering until reduced by half. Add the butter and stir continuously until fully emulsified. Season with salt and white pepper. Set aside, keeping warm until ready to serve.