A tasty, not too heavy sauce that matches very nicely with poultry. And it doesn't take that much time, which is nice sometimes...
marsala sauce
Course: saucesDifficulty: Simple
Preparation time
30
minutesIngredients
2 shallots
400 ml gravy de veau
150 ml Marsala
1 twig rosemary
butter
Preparation
- Chop the shallots and sauté in a knob of butter.
- Pour in the veal stock and marsala and add the sprig of rosemary. Reduce to about a third (or until you're happy with the thickness).
- Pass the sauce through a sieve, reduce if necessary to the correct thickness and season with salt and pepper.
- Remove from heat and assemble with some knobs of cold butter.
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