Saturday, February 25, 2012

Creamy Marsala Mustard Sauce

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!

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