Monday, October 4, 2010


This Marsala sauce might be one of the best things I have made in quite a while. It was just so delicious, I felt I really needed to share this. I know Marsala sauce is usually served atop chicken or veal, but I love it on pastas, ravioli, or agnolotti. It is very simple to make and requires barely any preparation. I am actually certain you will thoroughly enjoy this.

I add basil to the Marsala sauce, though it isn't part of the traditional recipe. Trust me, you won't regret it. It is such a wonderful addition and adds a quiet yet savoury flavour to the sauce that is just wonderful.

4 tbs olive oil
1/3 cup onions, diced
2 large cloves of garlic, finely chopped
about 10 white mushrooms, unstemmed and sliced
3 tbs all purpose flour
8-12 leaves of fresh basil, chopped
2 tbs butter
1/2 to 3/4 cup marsala wine, or white wine
1 1/2-3/4 cup beef stock
salt and pepper to taste (though you will need more salt)

Heat olive oil in a saucepan on med to med hi and add the onions, mushrooms, and garlic. Cook until mushrooms are tender, but take care not to burn the onions or garlic. (This should take a few minutes)
Next, sprinkle the flour over the contents of the saucepan, mix so all contents are coated, and cook for another minute or so. The flour will serve to soak in flavour as well as thicken the sauce.
Next add the wine, beef stock, and butter and stir. Reduce heat to a setting between med-low and med, depending on how strong your burner is. Once the butter has melted, add basil. Add the salt and pepper and allow to reduce until the sauce has thickened enough to thinly coat a spoon. If the sauce is not thickening, add a tad more flour, but do so slowly, because a little makes a big difference.

Once the sauce has thickened, remove from heat and serve over pasta or meat.


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