I want to learn how to make a good Marsala Sauce

[Erinisme]

Any hints? I like one on the clear side with tons of mushies...if that helps

It's times like these I really get upset about my Uncle Kim. He seperated from the family then died suddenly, he was chef and no one got to make peice or get his recipeies. :undecided:

[musicmomma]

do you own the joy of cooking erin? i made THE most incredible marsala risotto and chicken marsala for dinner the other night. its under veal marsala but i only use the sauce. its all about the wine you buy. let me know if you want the recipe, its very simple.

[Erinisme]

yes please :) I do not own that book, bet I could find it at a flea market though...or used on amazon

[musicmomma]

i used to use it a lot more than i do now but its an essential to any kitchen if you ask me. i'll go get it now and type it in hopefully before lost. if not i'll do it on the commercial. :heart:

[musicmomma]

i start off by putting the mushrooms in the pan with a little olive oil and let them cook down in their own juices until softened and yummy. transfer them with the juices into a bowl to wait until the chicken and sauce are done. next i add a little more oil and cook the chicken until done. transfer to a dish to keep warm in the oven while you cook the sauce. now add 2/3 cup marsala wine to the pan and scrape up any bits. bring it to a boil and then simmer until it is about 1/2 cup. whisk in 2 tbsp unsalted butter and continue to simmer until thick and velvety. here i add a bit of cornstarch and water to thicken it a bit more cause that is how we like it. add the meat and mushrooms back and voila... enjoy. i like to serve with risotto and steam broiled veggies.

[musicmomma]

oh, i forgot to say add fresh chopped parsley right before you serve. :heart:

[JamOnIt247]

MMMMMMMMMM Momma ur making me so fucking hungry!!

[musicmomma]

good jammy, now go home and cook for me biatch!

[sure-ur-rightdancer]

I make mine a lot like music momma (though I haven't made it in ages....maybe dinner tonight?) the key is really gettng good marsala wine... that junk they sell in the grocery store is just that...junk!
also I tend to use wondra flour to thicken my sauces instead of cornstarch (except when cooking asian style) its just so easy to use in the shaker that I just always reach for it

also for me I don't take the mushrooms out.... I leave those in to cook with all the juices (I do flour and brown the chicken first and then take out of pan- then cook mushrooms, then add wine and then returnchicken to the pan only when the sauce is all set)