CookEat Recipe
Warm Truffle and Marsala Sauce
A lightly thickened butter and Marsala sauce with finely chopped aromatics and very thin truffle slices.
Method
Steps
Step 1
Gather the ingredients: About 20 g onion, a walnut-sized piece; Half a garlic clove; 1 teaspoon chopped parsley; 20 g butter; About 50 ml Marsala; 1 heaped teaspoon plain flour; About 60 ml ready-to-use broth, plus a little if needed; 20 g fresh food-grade culinary truffle, cleaned and very thinly sliced; A pinch each of salt, black pepper and mixed ground spice.
Step 2
Chop the onion, garlic and parsley very finely. Cook in the butter over gentle to moderate heat until the aromatics begin to colour, without burning the garlic.
Step 3
Mix the flour smoothly into the Marsala before adding it to the pan. Add the salt, pepper and spice and stir continuously as the sauce thickens.
Step 4
Add the broth and cook gently, stirring, for about 5–8 minutes until the flour is fully cooked and the sauce is smooth and lightly thickened. Add a little more broth if necessary.
Step 5
Add the very thin truffle slices and heat briefly, about a minute, then serve promptly with fried veal cutlets, steaks or other fully cooked roast meat. Dry white wine may replace the Marsala in the same amount.
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