Sauces & Stuff
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.
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.
% Daily Value*
Total Fat 9g 13%
Saturated Fat 6g 30%
Cholesterol 23mg 7%
Sodium 454mg 18%
Carbs 13g 4%
Fiber 1g 4%
*Percent Daily Values are based on a 2,000 calorie diet.