Marsala cream

Yield: 1 Servings

Measure Ingredient
1 Shallot, minced
1 tablespoon Unsalted butter
1 cup Dry marsala wine
1 teaspoon Fresh thyme leaves
1 cup Heavy cream
2 tablespoons Unsalted butter, cut into 1/4-in. cubes
Salt and white pepper to taste

Saute' shallot in the butter, covered, for 5 minutes. Add the marsala and thyme, and reduce until about 2 tablespoons of liquid remain.

Add the cream, and continue simmering until reduced by half. Add the butter, and stir continuously, until fully emulsified. Season with salt and pepper. Set aside, keeping warm until ready to serve.

Hope this helps. - Carolyn

Posted to MC-Recipe Digest V1 #589 by Carolyn <c4@...> on Apr 26, 1997

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