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Ingredients Jump to Instructions ↓

  1. Marsala, Madeira, & Port Wine Sauce

  2. 1/4 cup finely chopped shallots

  3. 1 oz butter (1/4 stick)

  4. 1/2 Tsp. cracked peppercorn

  5. 1 bay leaf

  6. 1 sprig fresh thyme or 1/4 tsp. dried

  7. 3/4 cup Marsala, Madeira, or Port wine

  8. 1/4 cup red wine

  9. 1 1/2 oz Veggie-Glace Gold

  10. 5 fl. oz. Hot water

  11. 1/4 cup heavy cream

  12. Melt butter in a sauce pan and saute shallots, thyme, bay leaf,

  13. 5-6 minutes

  14. Add Veggie-Glace Gold and stir with a whisk until veggie-glace is

  15. dissolved. Add water and simmer for approximately 5-6 minutes or until sauce has thickened. Strain sauce, add heavy cream (if

  16. desired).

  17. Serve over grilled vegetables or grilled portabello mushrooms.

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