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Grillade Sauce



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3/4 cup butter
1-1/8 cups all-purpose flour
3 tbsp. vegetable oil
1-1/2 cups chopped mushrooms
1-1/2 cups diced celery
1 cup diced onion
3/4 cup diced carrots
1-1/2 tsp. minced garlic
1-1/2 cups dry red wine
2 bunches parsley stems
12 fresh thyme sprigs
12 ea. black peppercorns
1 ea. bay leaf
3 qt. reduced veal stock
1/3 cup madeira


  1. 1
    Melt butter in medium saucepan over medium heat. Gradually whisk in flour. Cook until blond roux is pale golden and has a pleasant toasty smell, whisking constantly; remove from heat.
  2. 2
    Heat oil in large saucepan over medium-high heat. Add mushrooms, celery, onion, carrots and garlic; cook until onion is well caramelized and vegetables are somewhat tender, about 10 minutes. Deglaze with red wine. Add parsley stems, thyme, peppercorns and bay leaf. Simmer until wine is reduced by half, stirring constantly. Add reduced veal stock; bring to a boil, skimming surface.
  3. 3
    Temper roux with small amount of stock mixture; whisk into remaining stock mixture. Simmer 10 minutes or until slightly thickened. Stir in Madeira. Remove from heat; let stand 10 minutes. Strain.

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cuisines European
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