Marsala Sauce

(Chicken or Veal or 50/50)
(makes approx. 10 oz.)

  • 1 tbsp.  Olive Oil
  • 4 oz.  Sliced Mushrooms
  • 1 tsp.  Finely Chopped Garlic
  • 1/4 cup  Marsala Wine
  • 8 oz.  Bonewerks Culinarte Demi Glace de Poulet Classic and/or Demi Glace de Veau Classic
  • Salt and Pepper, to Taste
  • 1/2 tsp.  Finely Chopped Green Onion
SAUTE mushrooms and garlic in olive oil in a sauté pan. Stir in Marsala wine; reduce by 50-66%.
STIR in Bonewerks Culinarte Demi Glace de Poulet Classic. Season to taste with salt and pepper; stir in green onion.