Two very, very classic sauces!! I told Robin that I have posted and article and recipe from Rudy’s – A Cook’s Paradise about Marsala Sauce. And she said that there is a difference between Madeira Sauce and Marsala Sauce. I know. But the question is: How many others are not aware of the differences? I have the book, The Sauce Bible: Guide to the Saucier’s Craft by David Paul Larousse. If you are into cooking and sauce variations based on the classic sauces, this is the book for you. But for now, look at the basic differences between these two awesome sauces.

Ingredients:
1 T Butter, unsalted
1 Shallot, Minced
1 c Madeira wine
1½ c Demi-Glaze
2 T Butter, unsalted and cut into ¼ –inch cubes

Directions:
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.

Notes: Madeira (a fortified wine) sauce is frequently used either as is or as a base for numerous other sauces. It is typically served with omelettes; ham; sautéed or fried meat; grilled or sautéed kidney; and large roasted or breaded joints of meat.

Some variations of Madeira Sauce are:

Antin Sauce: Madeira Sauce flavored with a reduction of dry white wine and garnished with mushrooms, truffles and fine herbs.

Broglie Sauce: Madeira Sauce flavored with mushrooms and garnished with diced ham.

Camerani Sauce: Madeira Sauce garnished with minced black truffle.

Castelan Sauce (Sauce Castellane): Madeira Sauce flavored with tomato and garnished with diced bell pepper and ham. Served with lamb or beef medallions (tournedos), garnished with tomatoes cooked in olive oil, potato croquettes and fried onion rings.

Richelieu Sauce: Madeira Sauce flavored with a reduction of white wine, fish stock and truffle essence.

What is Madeira?
A fortified wine made from various grape varietals grown on the island of Madeira, in the Atlantic Ocean, 320 miles West of Africa and 620 miles Southeast of Portugal. It was an uninhabited volcanic island discovered and settled in the 1640’s by Portuguese sailors and later farming immigrants. The gulf stream provides a fair and stable temperature of 60 -70 F in both the air and water. Often referred to as a Garden Island, grape rootstock were most likely brought from Portugal. Aging the finished wines fortified with different amounts of distilled and thus high alcohol brandy, mark or grappa changes the resulting product. Three well known styles of Madeira are 1.) Sercial – which has a distinctly dry finish. 2.) Bual- a richer finish. 3.) Malmsey – the sweetest of all.

Ingredients:
1 Shallot, Minced
1 T Butter, unsalted
1 c dry Marsala Wine
1 t Thyme, fresh leaves
1 c Heavy Cream
2 T Butter, unsalted and cut into cubes
Salt and White Pepper to taste

Directions:
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. Accompanies “Medallions of Veal” and “Ragout of Wild Mushroom”.

Source: The Sauce Bible: Guide to the Saucier’s Craft, David Paul Larousse, 1993

And from Ask.com, we get this information about Marsala Wine,

What Is Marsala Wine?
Marsala wine is a dessert and favored cooking wine that comes from the Mediterranean Island of Sicily just East of the ‘toe’ of the Southern Italian ‘boot. The region of Marsala is located between the Western city of Palermo and the Eastern city of Messina on the Northern coast of the island. Mount Aetna, the still active volcano, is located on the island of Sicily.

It is vinified from either white skin or dark red skin grapes. The Nero d’Avila grape is a native varietal also used for table wine. More wine is made on Sicily than in New Zealand, Hungary and Austria combined. In the early years of exporting the wine during the long ocean journeys, Brandy was added to ‘preserve’ the wine by fortification making it more resistant to temperature changes. The tradition continues due to high demand in England and the USA.

Marsala wines are typically used for cooking in Italian dishes, and can be found as Amber Marsala and Ruby Red Marsala. The age of the wine determines its type.

Fine wine is aged just over a year.
Superiore wine is aged between 2 and 3 years.
Superiore Riserva is aged just over 4 years.
Vergine Soleras is aged 5 years and over.

Marsala wine as a sweet cooking wine can be substituted by a Port or maybe a Sherry. Although, it will change the flavor. If you are fixing Chicken Marsala, definitely stick with the Marsala wine!

Hope this helps you to understand the differences between the two wines and the sauces made from them. Cheers!