For an even richer flavor, consider using bone broth instead of regular beef broth. A splash of heavy cream at the end can add a luxurious touch. If the sauce becomes too thick, add a little more beef broth to thin it out. This sauce can be made ahead of time and reheated gently.
Marsala Sauce
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PREP TIME10 mins
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COOK TIME20 mins
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TOTAL TIME30 mins
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SERVING6 People
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VIEWS19
Embark on a culinary journey with this exquisitely rich and earthy Marsala Sauce. A versatile elixir, it elevates steaks, chicken, pork, potatoes, and polenta to gastronomic heights. Prepare for a symphony of flavors that will transform your ordinary meals into extraordinary dining experiences.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate10 g
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Cholesterol15 mg
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Fiber1 g
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Protein2 g
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Saturated Fat4 g
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Sodium138 mg
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Fat6 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
2 mins
In a heavy-bottomed saucepan, melt the butter over medium-low heat. (2 minutes)
02
Step
6 mins
Add the sliced mushrooms, minced shallot, pressed garlic, and crushed rosemary. Sauté, stirring occasionally, until the mushrooms release their moisture and become tender and golden brown. (5-7 minutes)
03
Step
1 mins
Sprinkle the flour evenly over the mushroom mixture. Cook, stirring constantly with a wooden spoon, until the flour is incorporated and begins to lightly brown, creating a roux. (1 minute)
04
Step
2 mins
Deglaze the pan by pouring in the Marsala wine, scraping up any browned bits from the bottom. Cook, stirring, until the Marsala has reduced slightly and the alcohol has evaporated. (2 minutes)
05
Step
11 mins
Increase the heat to medium. Stir in the beef broth and port wine. Bring to a simmer, then reduce the heat to low. Cook, uncovered, stirring occasionally, until the sauce has thickened to your desired consistency. (10-12 minutes)
06
Step
1 mins
Season with sea salt and freshly ground black pepper to taste. Adjust any of the ingredients to your liking.
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RECIPE REVIEWS
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Please Rate
Aylin Stracke
Jul 1, 2025The rosemary really adds a lovely aroma and depth of flavor. I will definitely make this again!
Charles Gutkowski
Jun 26, 2025I doubled the recipe and froze half for later. It reheated beautifully!
Brandyn Wunsch
Jun 9, 2025This recipe is so versatile. I've tried it with steak, pork, and even tofu, and it's always a hit!
Derek Nikolaushomenick
May 26, 2025The port wine adds a wonderful sweetness. Don't skip it if you can help it!
Verona Skiles
May 25, 2025I found the sauce a bit too acidic, so I added a teaspoon of sugar, and it balanced it perfectly.
Sadye Heathcote
May 13, 2025My family loved this! Even my picky eaters devoured it. A definite keeper!
Kurtis Franey
May 10, 2025Easy to follow and delicious! I used vegetable broth instead of beef broth to make it vegetarian, and it worked great.
Alayna White
Apr 26, 2025This sauce was incredible! I served it over pan-seared chicken breasts, and it was a restaurant-quality meal.