MARSALA SAUCE

MARSALA SAUCE

Yield: 1 ltr

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Ingredients:

Demi glace                                : 1 ltr.

Shallot, minced                       : 40 gr.

Mignonette of peppercorris  : 12 nos.

Marsala/ Port wine                : 90 ml.

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Method:

1/- Combine the demi glace, shallot and pepper corn.

2/- Simmer the mixture until  it is reduce to nappe.

3/- Strain the sauce.

4/- Add the marsala and return to a simmer. Adjust the seasoning to taste with salt and pepper.

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