Marsala Sauce is one of those great sauces that's easy to prepare with the right ingredients.
Most of us have heard of Chicken Marsala and Veal Marsala, two classic Italian- American recipes featuring Marsala wine. Below is a classic recipe for making the sauce for both.
Most of the recipes you'll find on the Internet and in cookbooks prepare this recipe with mushrooms. Although they do add to the flavor and presentation, they are not part of classic Marsala sauce.
The one ingredient you often don't see in other recipes is Demi-Glace, a beef/veal reduction used by many popular classic sauces by professional chefs around the world.
Melt butter in a saucepan and saute shallots, thyme, bay leaf, and peppercorns for (approximately 5-6 minutes).
Add Marsala wine and red wine and reduce to half (approximately 5-6 minutes).
Add demi-glace and stir with a whisk until demi-glace is incorporated.
Simmer for approximately 5-6 minutes (until sauce has thickened).
Add heavy cream (if desired), and serve over beef, veal, or chicken.
Sauce is excellent over most grilled meats, such as veal or beef medallions, chicken breasts, etc. The heavy cream is strictly optional and gives the sauce a richer color and flavor.