Madeira Sauce
{Judge}: Praised for smokiness and depth - it adds so much. {Judge}: Struggling to find fault. I'm absolutely loving it. Really accomplished. {Judge}: I love that sauce.
Built from deeply roasted chicken wings that form the base of the stock, this sauce draws its colour and depth from the caramelisation of the bones. Once built and reduced, the stock is finished with Madeira wine to produce a rich, slightly smoky sauce with body and length. A classically grounded approach that ties the truffle mousse roulade, mushroom puree and tarragon mayonnaise into a coherent, well-sauced whole. The roasted wings provide the stock and the shoestring fries provide the garnish, with no cut wasted.
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