Marsala Sauce!!

**LilShenanigans** · 18-08-2006 22:51

I've decided to vary my cooking abilities and look for a basic nice marsala sauce... That should be easy right? WRONG!!

I have found SO many recipes and they all vary!

Can anyone help?? Simple, yummy Marsala Sauce.. that's all I wanted *throws a tanty* lol

**westerner** · 19-08-2006 09:56

pan fry your meat and set to the side.. reduce the marsala in the pan... add some cream and reduce a bit more.. add salt and pepper to taste.. place the meat back in for a few secs and serve... or you could just do it in a seperate pan and pour the sauce over the meat.. im a chef and this is the commen way to do it it restaurants... simple easy and yummy.. ( and if you dont want such a strong flavour you can either add more cream.. or if you dont want it to creamy add a little bit of stock to the marsala before you add the cream.... oh yeh and the thickness just depends on how long you choose to reduce it... hope that makes sense... good luck
oh yeh and if your doing it in the same pan as the meat you can always dust the meat with a little flour before you fry it.. the flour left in the pan will then help to thicken the sauce a bit.. feel free to ask any questions...

**LilShenanigans** · 19-08-2006 12:54

wow ok, I'm going to try that!

I don't have to use salt and pepper if I don't like the stuff do I??

And what about cornflour for thickening? Flour tends to go lumpy for me no matter what I do.

**westerner** · 19-08-2006 13:17

no.. if you dont usually season your food then your not going to mind it with out it... it does thicken up a fair bit beacause of the cream.. but your not actually puting flour straight into the sauce.. its dusted on the meat so it just well in the pan from cooking.. so without you knowing it, it will help thicken the sauce..( does that make sense...??? ) you dont need to dust the meat in flour but it can add a nice little well kinda crust i guess you would call it.. but whether you do it in the same pan you cooked the meat in or a seperate pan it will be fine.. as i said if you want really really simple just reduce marsala.. maybe some stock( up to you.. ) and then cream... i wouldnt personally use cornflour.. i would just do it as i said above and avoid coating the meat in flour if your worried.. the longer you reduce with the cream the thicker it will get.. i hope all this

is making sense to you...