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How do I Make Marsala Sauce?

author image Peter Mitchell
Based near London, U.K., Peter Mitchell has been a journalist and copywriter for over eight years. Credits include stories for "The Guardian" and the BBC. Mitchell is an experienced player and coach for basketball and soccer teams, and has written articles on nutrition, health and fitness. He has a First Class Bachelor of Arts (Hons.) from Bristol University.
How do I Make Marsala Sauce?
A plate of chicken marsala and pasta. Photo Credit MSPhotographic/iStock/Getty Images

Marsala is a fortified wine from the Italian region of Sicily. Marsala sauce often contains other ingredients, such as mushrooms. The best way to cook Marsala sauce is in a pan you have just used to cook steak or meat. This leaves some juices in the pan to combine with the sauce. However, use stock if this isn't possible. Using a light margarine instead of butter reduces the sauce's fat content. Marsala wine contains alcohol -- but most of this is burned off in the process of cooking. Opting for a Marsala sauce without heavy cream is the healthier choice.

Step 1

Slice 10 oz. of cremini or chestnut mushrooms and chop one small onion. Crush a clove of garlic.

Step 2

Melt a knob of margarine in a skillet. Add the onion and fry gently for two minutes. Add the mushrooms and the garlic. Cook until the mushrooms turn golden brown.

Step 3

Pour 1/2 cup of Marsala wine into the pan. Carefully set the wine on fire by using a burning match above the pan. Allow the flames to die down. Shake the pan and stir the mushrooms.

Step 4

Boil an electric kettle and prepare 1/2 cup of stock. Use chicken stock cubes if you're cooking a chicken dish, or beef stock for beef-based dishes. Dissolve the stock cube in a small bowl.

Step 5

Pour the stock or broth into the pan gradually. Stir the ingredients around. Reduce by simmering gently for four minutes, or until the sauce thickens.

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