Quick & Easy

Marsala

marsala
0.50 Cup
5M
10M
15M

Ingredients

Marsala sauce

Method

Marsala sauce

1.Melt butter in small frying pan; cook shallot, stirring, until soft. Add flour, cook while stirring for about 2 minutes.
2.Stir in marsala wine, bring to a boil then reduce heat. Simmer uncovered for about 2 minutes. Add stock, bring to a boil then reduce heat.
3.Simmer, uncovered, about 4 minutes or until sauce has reduced by half.

Makes enough for four 150g servings of panfried veal scaloppine. Also goes well with grilled chicken breast fillets, barbecued pork medallions, roasted lamb cutlets. Marsala, a caramel-flavoured fortified wine, is named after the city from which it comes, and is the most popular dessert wine in Italy. Dry marsala is often served as an apéritif.

Note

Related stories