Marsala Recipe
Onions and mushrooms in a marsala wine sauce. Served with a creamy lemon butter.
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Ingredients
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Main Ingredients
Creamy Lemon Butter Sauce
Method
Cooking the Marsala
- 1
Sauté the Onions
In a large skillet, heat the olive oil over medium heat. Add the thinly sliced onions and cook until they are translucent, about 5 minutes.
- 2
- 3
Incorporate Marsala Wine
Pour in the Marsala wine and bring to a simmer. Allow it to cook for about 5 minutes, reducing slightly.
- 4
Add Broth
Pour in the chicken or vegetable broth, continuing to simmer for another 10 minutes until the sauce thickens slightly. Season with salt and black pepper to taste.
Preparing the Creamy Lemon Butter Sauce
- 5
Melt the Butter
In a separate small saucepan, melt the unsalted butter over low heat. Make sure it does not brown.
- 6
Add Lemon Juice and Cream
Stir in the lemon juice and heavy cream into the melted butter, whisking continuously until the mixture is smooth and heated through.
- 7
Season the Sauce
Add salt and black pepper to the creamy lemon butter sauce, adjusting to taste. Stir in the chopped fresh parsley for added flavor.
