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Marsala Cream Sauce

Makes about 1-1/4 cups

You will love this quick and easy cream sauce. The combination of Marsala, which is an Italian fortified wine, with the cream, truffle oil and capers is so special and absolutely delicious. However, the sauce can be made with any dry red wine you have on hand. It makes a delicious and elegant presentation served with pork, poultry or veal, such as the veal in the similar and related recipes. The recipe can easily be made in any amount needed.


When the meat you are serving is cooked, remove from pan and keep warm. Add the Marsala to the pan and bring to a boil, scraping up all the browned bits in the bottom. Add the cream, sage, parsley, salt and pepper. Cook until reduced to desired thickness, preferably not too thick. Lower the heat to medium. Stir in the lemon juice, capers and truffle oil. Taste for seasoning.

Return the meat and any accumulated juices to the pan and flip over to coat both sides with some of the sauce. Let heat about 2 minutes. Alternately, the meat can be served without coating with sauce, spooning a little over each portion.