Marsala Sauce
A classic Marsala pan sauce inspired by Sicilian cooking. Traditionally paired with thin cutlets of veal or chicken, it also complements pork, turkey, steak, roasted mushrooms, and cauliflower purée.
Ingredients
- 1 bottle of dry Marsala (4 cups)
- A splash of cognac to taste at the finish, just enough to be barely noticeable
- 4 tsp unflavored gelatin
- 1 oz dried porcini mushrooms, rinsed
- 2 cups chicken broth
- 1 teaspoon vegetable oil
- 1 shallot, minced
- 1 tablespoon tomato paste
- 1 garlic clove, minced
- 2 teaspoons lemon juice
- 1 teaspoon minced fresh oregano
- 3 tablespoons unsalted butter, cut into 6 pieces
- 2 teaspoons minced fresh parsley
Method
Sauce
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Bring the Marsala, cognac, gelatin, and porcini mushrooms to a boil in a medium saucepan, then lower heat to medium-high and simmer vigorously until the sauce coats the back of a spoon, reducing to around 1/4 of the original amount.
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Strain Marsala reduction through fine-mesh strainer, pressing on solids to extract as much liquid as possible; discard solids. Return Marsala reduction to saucepan, add broth, and return to boil. Reduce heat to medium-high and simmer until the sauce is concentrated and lightly coats a spoon; set aside. You can store the sauce at this point if desired.
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Add any ingredients specific to the final dish to the pan, such as sautéed cremini mushrooms and pancetta for Chicken Marsala.
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In the same pan, add oil and shallot and cook until softened, 1 minute. Add tomato paste and garlic and cook until fragrant, 30 seconds. Stir in lemon juice, oregano, optional cognac, and reduced Marsala mixture and bring to simmer.
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Off heat, whisk butter into sauce. Season with salt and pepper to taste.
Storage
- Refrigerator: Refrigerate in an airtight container for up to 3 days. The flavor of the sauce continues to develop overnight.
- Make Ahead: The sauce can be prepared 1 to 2 days in advance and refrigerated. Reheat gently before using.
- Freezer: Freeze for up to 3 months. Thaw overnight in the refrigerator.
- Reheating: Reheat gently over low heat. Avoid boiling the sauce, which can cause the butter emulsion to separate.