Categories: Dressing/Sauces
Ingredients
- 3 tbsp unsalted butter, divided
- 1/4 cup chopped shallots
- 1 tbsp minced fresh garlic
- 1 tbsp tomato paste
- 1 dried bay leaf
- 1 tbsp minced fresh sage
- 1 cup dry Marsala
- 3/4 cup beef broth
- 1 tbsp cornstarch
- 1 tbsp Worcestershire
- Salt and pepper to taste
Directions
-
Melt 1 tbsp butter in a saucepan over medium-high heat. Add shallots and cook until beginning to brown, 3-5 minutes. Stir in garlic, tomato paste, bay leaf and sage; cook until fragrant, 1 minute.
-
Deglaze pan with Marsala, scraping up any brown bits, and cook until reduced by half, about 5 minutes.
-
Whisk together broth and cornstarch and whisk into sauce; simmer until thick, 5 minutes.
-
Strain sauce through a fine-mesh sieve; discard solids. Return sauce to pan and heat oven medium-low; cook until reduced to 1 cup, about 5 minutes.
-
Whisk in remaining 2 tbsp butter, one tbsp at a time, until emulsified. Stir in Worcestershire and season sauce with salt and pepper.