Marsala Cream Sauce

This luxurious Marsala cream sauce is a sophisticated yet simple addition to any dinner plate. By gently reducing dry Marsala wine with fresh thyme and shallots, you create a deep, nutty flavor base that is then smoothed out with heavy cream. The final touch of cold butter creates a glossy, emulsified finish that coats every bite. It&# 226;ÂÂs an elegant vegetarian sauce that pairs beautifully with creamy pasta, grilled chicken, or seared scallops. The balance of savory wine reduction and rich dairy makes it feel indulgent without being overly heavy. Perfect for date nights or when you want to elevate a simple weeknight meal, this sauce comes together in under 30 minutes using pantry staples.

Cooking Method: Stewing

Cuisine: Italian

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 4

Calories: 335.1

Description

This luxurious Marsala cream sauce is a sophisticated yet simple addition to any dinner plate. By gently reducing dry Marsala wine with fresh thyme and shallots, you create a deep, nutty flavor base that is then smoothed out with heavy cream. The final touch of cold butter creates a glossy, emulsified finish that coats every bite. It&# 226;ÂÂs an elegant vegetarian sauce that pairs beautifully with creamy pasta, grilled chicken, or seared scallops. The balance of savory wine reduction and rich dairy makes it feel indulgent without being overly heavy. Perfect for date nights or when you want to elevate a simple weeknight meal, this sauce comes together in under 30 minutes using pantry staples.

Ingredients

1 medium Shallot; minced
1 tablespoon Unsalted butter
1 cup Dry marsala wine
1 teaspoon Fresh thyme leaves
1 cup Heavy cream
2 tablespoons Unsalted butter; cubed and cold
Salt and white pepper; to taste

Directions

1
Melt 1 tablespoon of unsalted butter in a saucepan over medium heat.
2
Add the minced shallot and cook, stirring frequently, until soft and translucent, about 3 minutes.
3
Pour in the dry Marsala wine and add the fresh thyme leaves.
4
Bring to a simmer and cook until the liquid has reduced by half, concentrating the flavor, about 5-7 minutes.
5
Stir in the heavy cream and return to a gentle simmer.
6
Cook for another 5 minutes, or until the sauce thickens slightly and reduces by half.
7
Remove the pan from the heat.
8
Whisk in the 2 tablespoons of cold cubed butter one piece at a time until fully melted and the sauce is glossy and emulsified.
9
Season with salt and white pepper to taste.
10
Serve immediately over pasta, chicken, or veal.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 335.1kcal

% Daily Value *
Total Fat 30.7g48%
Saturated Fat 18.9g95%
Cholesterol 90.2mg31%
Sodium 8.4mg1%
Total Carbohydrate 3.4g2%
Dietary Fiber 0.2g1%
Sugars 1.9g
Protein 1.5g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This sauce pairs wonderfully with "Medallions of Veal" or "Ragout of Wild Mushrooms." It is also excellent over fettuccine or scallops.

For a gluten-free version, ensure your Marsala wine is certified gluten-free, though most traditional Marsalas are naturally GF.

If you don't have white pepper, black pepper works well but will leave visible specks in the sauce.

To store: Cool completely and refrigerate in an airtight container for up to 3 days. Reheat gently on low heat, adding a splash of cream or water if it becomes too thick. Do not boil when reheating to prevent separation.

If the sauce breaks or looks grainy, it may be too hot. Remove from heat immediately and whisk vigorously. You can also blend with an immersion blender to re-emulsify.

Keywords: marsala, cream, sauce, italian, vegetarian, shallot, thyme, butter, wine, pasta, chicken, rich, simmer, reduction, easy, quick, dinner, gourmet, homemade, comfort food

Read it online: https://www.chefs-mate.com/recipe/marsala-cream-sauce/