Port, Marsala or Madeira Sauce

Recipe by Barb G.
READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Saute shallots in butter for 1-2 minutes or until translucent.
  • Add cracked peppercorns, thyme and bay leaf and cook 30 seconds.
  • Add red wine and reduce by half.
  • Add Port, Marsala or Madeira wine and bring to boil.
  • Add demi-Glaze gold and whisk until dissolved.
  • Add cream and reduce, then add enough water to reach desired sauce thickness.
  • Strain and serve over Beek, Veal, Pork, chicken or other grilled or roasted meats.