Marsala Cream Sauce Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1: Shallot, minced
1 tbsp: Unsalted butter,
1 cup: Dry marsala wine,
1 tsp: Fresh thyme,
1 cup: Heavy cream,
2 tbsp: Unsalted butter, cubed
Salt and white pepper, to ta
Directions:
Recipe by: 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>
Source from luhu.jp
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>
Source from luhu.jp
Tags
Other sauce