Frank's Recipes! Marsala Sauce

Frank's Recipes
Free Recipes Archive

Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998

This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com

MENU

ť Cookbooks
ť Hints & Tips
ť Foodservice
ť Links
ť My Awards
ť My Guestbook
ť Recipe Archive
ť Software
ť Volume Cooking
ť Where Are You
ť About

Help support this site

Recipe Archives

Marsala Sauce

1/4 cup finely diced shallots
1/4 cup butter
1/2 cup dry Marsala wine
1 cup beef stock
1 cup heavy whipping cream
1 tablespoon mixed pink, green and black peppercorns, coarsely ground

Melt butter over medium heat, add shallots and sauté until golden brown, 5 to 10 minutes. Add Marsala and bring to a boil for about 5 minutes - or until the mixture is reduced to about one cup. Add the heavy cream and pepper, and cook over medium heat until it is reduced to a thick sauce, 5 to 10 minutes. Season with salt.

Serves 4.

Use this sauce for nearly every variety of meat. For a wonderful Pork Tenderloin sauce, replace Marsala with Apple Jack Brandy. For a mushroom sauce, add 1 cup of sautéed shitake mushrooms to finished sauce and simmer for a few minutes. If you'd like a sauce for poultry, replace half the beef broth with chicken broth.

Don't use anything but heavy cream - half and half won't do. And don't try to make it without the alcohol - it won't taste anything like the real thing. You can substitute canned broth for the real thing - but don't even think about bouillon cubes. This might all sound picky - but this sauce is expensive to make and there's no point spending the money if it isn't going to turn out.