Marsala Sauce for Pork, Chicken or Shrimp
Prep Time: 10 minutes
Total Cook Time: 20 minutes
Source: The Grateful Chef with Eric Eisenbud
2 Tbsp Olive Oil
1/4 cup minced Shallots
·1/2 pound Crimini Mushrooms Sliced
·1/2 Cup Marsala Wine
·1/2 cups Beef Stock
·3 oz unsalted butter, Sliced
·1/4 Cup flour
·salt and pepper to taste
·1 Tbls Chopped Parsley for garnish
Over medium high heat, warm olive oil till hot.
Add Shallots and sauté until soft.
Add Mushrooms and let them release their water and begin to caramelize around the edges.
Pull the pan off the fire and add Marsala wine.
Return to fire and flambé. Reduce liquid by 1/3
Add beef stock, bring to a simmer (at this point you would add your protein back into the pan) and allow to reduce by 1\3.
Lower heat to medium.
Roll butter slices in flour and whisk into the sauce until completely incorporated. The sauce should thicken slightly and have a nice sheen.
Season with salt and pepper.
Garnish with Chopped Parsley
Dredge protein in seasoned flour and pan fry in Olive oil and butter Just to sear and add color, do not cook through as you will return the protein to the pan later, then set aside and keep warm. Begin making this sauce in the same pan, making sure to scrape up the food left fry frying.