Marsala Sauce - Classic and Rich

A Basic Recipe and Culinary Tips

Jan 9, 2009 Brian Smith

A Marsala sauce is one of the most classic culinary sauces that an at-home chef can learn how to make.

This dark, thick sauce is great served over pan-fried chicken, veal, or sweetbreads is one of the most classic sauces that an at-home chef can master. It is simple and cheap to make once the ingredients are gathered.

First gather the following ingredients:

  • 6 Tablespoons of Butter (Unsalted)
  • ¼ Cup All Purpose Flour
  • 1.5 Cups Chicken Stock
  • 1 Tablespoon Olive Oil
  • 1 White Onion (Thinly Sliced)
  • 6 Ounces Button Mushrooms (Thinly Sliced)
  • 3 Tablespoons Dry Marsala Wine
  • 1 Black Truffle (Thinly Sliced)
  • Salt and Freshly Ground Black Pepper (To Taste)

Recipe:

  1. Heat the olive oil in a medium sauté pan. Add the mushroom and onions and cook until caramelized (approximately 3-5 minutes).
  2. Lower the heat and add the butter and melt until the bubbles reside. Stir in the flour and cook, stirring constantly, until lightly browned. The color of the resulting roux should be the color of straw.
  3. Stir in the stock three ounces at a time and bring the resulting mixture to a boil. Whisk constantly as the chicken stock is added. Continue adding until all the chicken stock has been added. Simmer until reduced by half.
  4. Season to taste with the salt and pepper.
  5. Add the Marsala wine and bring to a boil. Quickly remove from the heat and stir in the sliced black truffle.
  6. If the sauce is too thick, then add more chicken sauce. If the sauce is too bland, then add more Marsala wine.
  7. Serve immediately over the prepared protein.

Tips:

The finished sauce should have the consistency of a prepared béchamel sauce. If the sauce is too thick, then add more chicken stock, one tablespoon at a time until you reach the desired consistency. If the sauce is too thin, then dust one cube of butter (approximately one tablespoon) with all purpose flour and blend into the heated sauce. This should thicken the sauce to the desired consistency.

This sauce stored very well. Simply cool quickly and refrigerate. However, this sauce does not freeze well. This sauce should last four to five days before it sours.

This sauce is best cooked ala minute with the protein it is served with. Therefore, an at-home chef would sear off the protein during step one and continue from there.

Variations:

  • Add two tablespoons of prepared demi-glace for an especially rich and dark sauce.
  • Substitute the Marsala wine for a sweet sherry to create a sweeter and different variation.
  • Add one tablespoon of chopped garlic for a deeper flavor.
  • Substitute veal stock for the chicken stock for a richer taste, best used for grilled red meats or steaks.

The copyright of the article Marsala Sauce - Classic and Rich in Recipes is owned by Brian Smith. Permission to republish Marsala Sauce - Classic and Rich in print or online must be granted by the author in writing.
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Comments

Jan 17, 2009 7:52 PM
Brian Smith :
recipe is great over a thick italian bread
Jan 17, 2009 7:52 PM
Brian Smith :
recipe is great over a thick italian bread
Jan 17, 2009 7:52 PM
Brian Smith :
recipe is great over a thick italian bread
Jan 17, 2009 7:53 PM
Brian Smith :
recipe is great over a thick italian bread
4 Comments