How To Make Marsala Wine Sauce

I am going to show you how to make a Marsala Sauce. And what I have got here is some marsala. Now, the first thing that you need to do is just burn off as much as the alcohol as possible, so if you have a look at the quantity of marsala that I have got in there, I am going to reduce that to about a half, get rid of all the bitterness in the alcohol.

Marsala in itself is quite sweet but there is an underlying bitterness in the alcohol, so we are going to burn that off, reduce it down so it will turn over to sweeter texture. And then what I have got here is some chicken stock, about half quantity of stock, and what we will do is put that in, reduce it down till we got the consistency we like. You can add butter to the sauce if you want, or no bother, because I think it will be nice enough without it.

And interestingly if you want to know how to make a stock, just reference my video on how to make stock. So I have got a nice syrup there, having reduced that down, I probably have gone beyond halfway, but it just matters, it is a lovely layer of flavour. I am now going to put the chicken stock on top of it, what we do is we're layering flavors of the sauce.

And did you see? There is a about a half of point, so this should be enough for about two portions, but I am going to do the exactly the same. I am going to ask you come back in because I want you to see the level or the volume of the liquid that I have got and what we will do is we will reduce that back down. And once again, to make two thirds of its volume, and then we will pay it up.

When it reduces down to that level, then you see that sort of bubble, that's telling you that the sauces reach the point of reduction and it is just a question that how far you take that down to. I am going to take it down a little bit further just to give it a bit more depth flavour, to make it little bit more syrupy but you can take it out at this point. Technically, if you think it is too salty because natural salts do tend to take over the sauce.

Okay, come over here, if you have a look, that sauce is now ready to serve, isn't it? It reduced down, it has got lovely syrupy consistency and I am going to top that with my sauce, just that you can get an idea of the texture. Here we go, look at that, gorgeous. Ladies and gentlemen, that's how you make a Marsala Sauce. .