This incredible tasting sauce is delicious poured over chicken or beef!
INGREDIENTS:
Butter, 4 Tablespoons
Marsala Wine, 2 cups
Dijon Mustard, 2 Tablespoons
Heavy Cream, 2 Cups
Green onions diced really thin, 6
Freshly ground salt and pepper to taste
DIRECTIONS:
Combine ingredients in a medium pot and reduce for at least 25 minutes. I reduced this sauce for one hour…but that is because I had a lot of time while I was cooking everything else. It starts out very watery and right before it’s done, it thickens to a magnificent consistency. It was so thick and the concentration of the flavors together was perfect.
I would pour this over any beef, pork or chicken. Soooo simple…yet so incredible.
This amazing recipe is the Marsala Reduction that I made to go over the pork dish.
I will be totally honest here and tell you that the reason I made the reduction was because often
the pork can be dry and I thought it would be a good addition to the meat. Fortunately the pork wasn’t dry at all, in fact it was extremely moist.
In the mad dash of getting everyone seated and served for our Sunday night dinner, I forgot to get one single picture.
Not one shot of the finished amazing pork on the plate…nothing. But sometimes…that is just how it happens.
What I want to share with you today, is how I made the sauce. It was amazing…no better than amazing….incredible…I just
can’t think of the words to describe how awesome it tasted.
In a medium saucepan
Add four Table spoons of butter
You can easily cut this recipe in half.
Serving 14 I wanted to make sure there was enough sauce for everyone.
Add two Cups of Marsala Wine
2nd cup of Marsala
2 Tablespoons of Mustard
Mustard
Stir together
We found this mustard at Marshall’s Clothing Store…of all places.
Bought just one jar and went back the next day for five more.
Now we order it on line…it is so good.
Four green onions
Chopped really, really fine and added into the sauce
Whisk to combine all ingredients
Add one cup heavy cream
Continue to reduce
Just about done
The flavors are getting concentrated and beginning to thicken. Four cups…two of the wine and
two of the heavy cream have cooked down into about one cup…but it is a cup of pure gold.
The finished sauce…packed full of wonderful flavor…it is outstanding!
I felt so bad that I didn’t get one final picture of this golden sauce drizzled over the pork…so you unfortunately will have to take my word for how beautiful the dish looked…and it tasted nothing less than divine.
