This sauce is rich but so flavorful that a little goes a long way. Serve it on top of sautéed chicken or grilled pork chops, or toss it with plain pasta for a quick vegetarian dish.
Makes one batch, serves 4
- ¼ cup Marsala wine = 60 ml de Marsala
- 1 tablespoon coarse-grain mustard = 1 cuillère à soupe de moutarde à l'ancienne
- 1 teaspoon Dijon mustard = 1 cuillère à café de moutarde forte (Dijon)
- ½ cup heavy cream = 120 ml de crème fraiche liquide
If you sautéed some chicken or pork, use the same skillet. If not, use a medium saucepan.
Heat skillet/saucepan over medium heat, add Marsala and simmer for a few minutes until reduced by half. Add both mustards and heavy cream, stir and cook until heated through. Done! Enjoy!