Marsala Sauce with Mavrodapne Wine
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr
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Servings
6
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Calories
231 kcal
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Course
Condiments
-
Cuisine
Greek, International
Marsala Sauce with Mavrodapne Wine
Description
The sauce starts by reducing chicken broth to concentrate its flavor. Meanwhile, mushrooms sautéed in olive oil turn golden and develop a rich earthiness. Adding diced onion and garlic caramelizes their natural sugars, deepening the sauce’s savoriness. Incorporating Mavrodaphne—a Greek red dessert wine known for sweetness and complexity—along with dry red wine adds depth, acidity, and subtle fruity undertones. Simmering until reduced thickens the sauce and melds flavors.
Finishing the sauce with cold butter stirred in off heat creates a smooth texture and rich mouthfeel. Fresh thyme sprigs enhance the herbal aroma, while seasoning with salt and freshly ground pepper balances the taste. The resulting sauce is silky with balanced acidity, ideal for accompaniment to steaks, poultry, or roasted vegetables.
To adjust thickness, mix a teaspoon of cornstarch with a tablespoon of sauce or broth and whisk it into the simmering sauce to thicken as desired.
Ingredients
- 2 tablespoons extra virgin olive oil
- 8 oz white mushrooms sliced
- 1 onion diced, small
- 2 garlic diced, cloves
- 1 cup mavrodaphne wine
- 1 cup red wine dry
- 2 cus chicken broth
- 5 tablespoons butter
- thyme sprigs
- black pepper freshly ground
Instructions
This recipe yields 2 cups of sauce.
- Pour the chicken broth into a saucepan and let it simmer until it is reduced to ¼ of the original volume.
- Place a skillet over medium-high heat, add the olive oil, and saute the mushrooms until golden brown.
- Lower the heat, add the onion, and saute until caramelized for about 4 to 5 minutes; add the garlic and stir.
- When the garlic is fragrant, pour the mavrodaphne and dry red wine, and simmer until the liquids are reduced to about one-third.
- Add the condensed chicken stock and continue to simmer until the sauce thickens.
- Stir the butter in the sauce.
- Add the fresh thyme herbs and stir. Season with salt and freshly ground pepper to taste. keep the sauce warm until serving.
Notes
- Nutritional information is an estimate and may vary based on ingredient brands and types.
- Any type of mushrooms can be used; baby Bella, white button, or portobello all work well in this sauce.
- For a thicker sauce, mix 1 teaspoon cornstarch with a tablespoon of sauce or broth and whisk into the simmering sauce to thicken.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 231 kcal
% Daily Value*
| Calories | 231kcal | 12% |
| Carbohydrates | 9g | 3% |
| Protein | 0.5g | 1% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 25mg | 8% |
| Sodium | 81mg | 3% |
| Potassium | 70mg | 1% |
| Fiber | 0.3g | 1% |
| Sugar | 4g | 8% |
| Vitamin A | 292IU | 6% |
| Vitamin C | 2mg | 2% |
| Calcium | 12mg | 1% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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