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 sautéed pork, poultry or veal, such as the veal recipe in the similar and related recipes links. The recipe can easily be made in any amount needed.
- 1 cup dry Marsala or other dry red wine
- 1 cup heavy cream
- 2 teaspoons chopped fresh sage
- 1 tablespoon chopped fresh parsley
- Salt and pepper to taste
- 1 teaspoon fresh lemon juice
- 1 tablespoon capers
- 2 teaspoons white truffle oil
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.