Ingredients for Port Marsala Or Madeira Sauce
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How to Make Port Marsala Or Madeira Sauce
- Melt 2 tablespoons of butter in a saucepan over medium heat. Add 1/2 cup finely chopped shallots and sauté for 1-2 minutes, or until translucent.
- Add 1 teaspoon cracked black peppercorns, 2 sprigs fresh thyme, and 1 bay leaf. Cook for 30 seconds, stirring constantly.
- Pour in 1 cup of dry red wine (like Cabernet Sauvignon or Merlot) and simmer until reduced by half (approximately 5-7 minutes).
- Add 1/2 cup of Port, Marsala, or Madeira wine. Bring to a gentle boil.
- Stir in 1/4 cup demi-glace. Whisk until completely dissolved and smooth.
- Add 1/4 cup heavy cream. Reduce the sauce slightly. Add 1-2 tablespoons of water, as needed, to reach your desired consistency.
- Strain the sauce through a fine-mesh sieve to remove the peppercorns, thyme, and bay leaf. Serve immediately over your favorite grilled or roasted meat.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
14g
Fat
50g
Carbs
2g
