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Marsala Sauce


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  • 3 Tbsp olive oil
  • 1 Tbsp butter
  • 2 med shallots, diced
  • 1 Tbsp garlic, chopped
  • 8 oz mushrooms, sliced
  • 3 Tbsp flour
  • ½ cup Marsala wine
  • 1 ½ cups beef stock
  • Salt & pepper to taste



Step 1

Heat a large sauté or frying pan and brown chicken/pork tenderloin or whatever meat is to be served. Remove and keep warm.

Heat the olive oil and butter in the pan, scraping the browned bits from the bottom of the pan. Add shallots, garlic and mushrooms. Sauté until mushrooms are tender.

Add flour and cook for 1 minute, then deglaze pan with Marsala wine. Add beef stock and cook, stirring until thick and flavors are blended. Return meat to the pan; cover until meat is heated through.

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