Make-Ahead Marsala Sauce for Grilled Steak and Chicken

From the kitchen of One Perfect Bite...This is a really nice recipe to have in your hopper. It can make a plain barbecue downright fancy and, best of all, the sauce can be made ahead of time and simply reheated when needed. The original recipe came the the Drury Lane Dinner Theater in Chicago, and I have slightly altered it to deepen the flavors of the sauce. I dry saute the mushrooms to intensify their flavor and I've added rosemary and parsley to my version of the recipe. I've also used a double-strength stock that's made by reducing several cups of broth to concentrate its flavor, and I've been known to make this truly sinful by adding heavy cream at the end of cooking. The sauce can be kept for several days in the refrigerator, though it will thicken and you'll have to add additional stock to get the consistency you want. I do hope you'll give this recipe a try. I know you will like it. Here is how the sauce is made.

Make-Ahead Marsala Sauce...from the kitchen of One Perfect Bite inspired by the Drury Lane Theater in Chicago

Ingredients:
3 cups reduced- sodium beef stock
1/2 pound sliced mushrooms
3 tablespoons olive oil
1/4 cup shallots, chopped
1 tablespoon garlic, chopped
3 tablespoons flour
1/2 cup Marsala wine
1 tablespoon fresh or 1 teaspoon dried rosemary
Salt and pepper, to taste
Chopped parsley (optional)
1/2 cup heavy cream (optional)

Directions:
1) Place beef broth in a pot and bring to a boil. Simmer until stock has been reduced by half to 1-1/2 cups. Set aside.
2) To dry fry fresh mushrooms: Heat a heavy skillet over medium-high heat until it is scorching hot. Add mushrooms, stirring often until natural juices have evaporated and they are nicely brown. Add olive oil to pan. Stir in shallots and garlic and saute until they are tender. Add flour and cook about 1 minute then deglaze pan with Marsala wine. Add reduced beef stock and rosemary and cook until sauce is thick and flavors are blended. Adjust seasoning to taste with salt and pepper. Add parsley and heavy cream if using. Yield: 2 cups.

                    

                                     Older Posts

                 One Year Ago Today:                                                          Two Years Ago Today:

    Black and Blueberry Breakfast Parfait                                           Chocolate Truffle Cheesecake

                Three Years Ago Today:                                                    Four Years Ago Today:

                          Tortilla Pie                                                                 Sour Cherry Crumb Cake