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Sauces & Stuff

Marsala Sauce

Keep the Italian flavors going and complement these Italian Beef Wellingtons with this rich Marsala Sauce. All it needs is just a couple of herbs and aromatics to enhance the flavor, cornstarch for thickening, and butter for silkiness. Be sure to strain the solids for a smooth texture — the sauce couldn’t be any easier or tastier.

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Test Kitchen Tip

Hailing from Sicily, Marsala is Italy’s most famous fortified wine. It has a rich, smoky flavor.


Melt 1 Tbsp. butter in a saucepan over medium-high heat. Add shallots and cook until beginning to brown, 3–5 minutes. Stir in garlic, tomato paste, bay leaf, and sage; cook until fragrant, 1 minute.

Deglaze pan with Marsala, scraping up any brown bits, and cook until reduced by half, about 5 minutes.

Whisk together broth and cornstarch and whisk into sauce; simmer until thick, 5 minutes.

Strain sauce through a fine-mesh sieve; discard solids. Return sauce to pan and heat over medium-low; cook until reduced to 1 cup, about 5 minutes.

Whisk in remaining 2 Tbsp. butter, one tablespoon at a time, until emulsified. Stir in Worcestershire and season sauce with salt and pepper.

Nutritional Facts

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