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.
Joy is a matter of finding myself laughable and imperfect...not just in appearance and talents
but in knowledge, virtue and even faith. And yet discovering that Reality is quite able to take such a joke. - Mahlon H Smith