WineLovers Discussion Group

How to I extend a Marsala sauce without losing the “marsala” wine character? I’m making a larger than normal batch of chicken marsala. After I deglaze with marsala, I cook it down a bit, add a little chicken stock, simmer then add about 4 tblsp very cold butter @ the end, stir and serve.

I’d like to have more sauce, but still maintain its character. More marsala? More chicken stock…equal measures of both and thicken w/ arrowroot or cornstarch?...or a roux? I’m just not sure of the technique. Sauces, outside of marinara, are one of my cooking weak points.

Thanks,

Richard

I recently made the Marcella Hazan Marsala and Cream recipe that adds 1/3 cup of heavy cream to the 1/2cup dry marsala based sauce. I loved it and there is quite a bit of sauce.

You're on the right track, Richard. More of EVERYTHING. Now if you'd like to have more sauce but without adding more fat than the 4 T of butter already in there, you can augment your sauce as you guessed with a corn starch slurry (use chix broth as your liquid). Don't go roux--besides adding a flavor you might not want, flour would occlude your sauce and a marsala should be, IMO, clear.

Thanks for the help Jenise.

Richard

This is just my instinct but, if possible, I would try using a larger(wider) pan with more bottom surface. That would still give you the rapid reduction needed to get the sauce and yet increase the quantity.

It has always seemed to me that many sauces that rely on reductions never taste the same if done in sauce pans where the depth of the liquid is greatly increased. Could be my imagination or superstition though. I have been know to have both.

George,

That was my plan. To use the turkey roasting pan over 2-3 burner, instead of the big skillet. Especially since this is a large than normal batch.

Richard