Marsala cream sauce

Yield: 1 Servings

Measure Ingredient
1 Shallot; minced
1 tablespoon Unsalted butter
1 cup Dry marsala wine
1 teaspoon Fresh thyme
1 cup Heavy cream
2 tablespoons Unsalted butter; cubed
Salt and white pepper; to ta

Recipe by: Ana Kurland <Ana.Kurland@...> Saute shallot in the butter, covered, for 5 min. add wine and thyme and reduce until only about 2 tbsp of liquid remain. Add cream and simmer until reduced by half. add butter and stir continously until fully emulsified. season with salt and pepper. keep warm until ready to serve.

Source: The Sauce Bible by David Paul Larousse NOTES:

This sauce accompanies "Medallions of Veal, Ragout of Wild Mushrooms," innovated by Alan R. Gibson, formerly chef of The Pillar House, as seen in The Pillar House Cookbook>

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