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.
- 1/4 cup finely chopped shallots
- 1 oz. Butter (1/4 stick)
- 1/2 Tsp. cracked peppercorn
- 1 bay leaf
- 1 sprig fresh thyme (1/4 tsp. dried)
- 3/4 cup Marsala wine
- 1/4 cup red wine (Use a good table wine)
- 1 cup demi glace (learn more about it and where to find it)
- 1/4 cup heavy cream (optional)
Melt butter in a saucepan and sauté 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.
Find more great recipes for veal, chicken, fish or beef in our new eCookbook, How to Make Restaurant Quality Sauces at Home... in as little as 20 minutes. Filled with over 75 professional quality recipes for beginner and intermediate home cooks.
Learn how professional chefs make gourmet sauces for steak, fish, chicken, veal and more. This eCookbook also includes recipes for soups and pasta dishes too. Look at what Chef David Nelson of Chef2Chef.net had to say about it: