Marsala Sauce (Tony-Style)
Well, I went out on a limb tonight and did a little experimenting…in Marsala sauce. Anyhow, I wanted something with a little more surprise than the gravy most of us end up getting at restaurants.
One of the reasons you get such a gravy-ish sauce in restaurants is the use of stock in making the sauce. My experiment was mainly centered around ditching old water used to boil beef/fish/chicken, mainly because that’s exactly what I am thinking every time I find out “stock” is part of a recipe.
This should only take around 15 minutes if you’re a hustler in the kitchen.
Ingredients
3 tablespoons olive oil 1
1/2 cup purple onions (diced or minced) 2
10-12oz mushrooms (sliced) 3
4-6 tablespoons rye flour 4
1 cup Marsala wine 5
6 toes of garlic (minced) 6
3 tablespoons butter 7
1-2 cups water 8
2 tablespoons black pepper 9
2 tablespoons salt 10
Instructions
The olive oil goes on a saucepan set to medium. Get the onions, garlic and mushrooms sizzling in there. Once the onions and mushrooms are soft, sprinkle the flour evenly over the mix. A couple minutes later, add in the wine, water, butter, salt, and pepper. Stir thoroughly. Continue to let it cook until you get the consistency you like out of it (will not take long).
What to use it on.
Chicken – If you can bake a few chicken breasts this is perfect for them. I personally like a little rosemary, thyme, and oregano on mine in this case.
Beef – this stuff is taking the ever-popular sauteed mushrooms and onions for steak and takes it to the next level. Although it works incredibly well on hamburger patties (not joking)
Shrimp – This is a driving factor in the experiment. Grill up some shrimp basted in butter, garlic and oregano. YUM!
So anyhow, if you try this please let me know how it went and if you tried anything different 😉
Happy Cookin’
-Tony
