Diabetic (alt.food.diabetic) This group is for the discussion of controlled-portion eating plans for the dietary management of diabetes.

Reply
 
LinkBack Thread Tools Search this Thread Display Modes
  #1 (permalink)   Report Post  
Old 30-03-2006, 06:44 AM posted to alt.food.diabetic
external usenet poster
 
Join Date: Jan 2006
Posts: 714
Default REC: Sauce Marsala

I adapted this from a basic red wine sauce I saw demonstrated recently.
I served it with pepper grilled beef tenderloins.

-= Exported from BigOven =-

Sauce Marsala

Rich sauce with a sweet-savory flavor. Goes well with beef or other roasted
meats.

Recipe By: Pete Romfh
Serving Size: 6
Cuisine: French
Main Ingredient: Wine
Categories: Diabetic, Low Carb, Sauces, Condiments

-= Ingredients =-
1 cup Marsala wine
1/2 cup Chicken stock ; - low sodium is fine
1/2 teaspoon Black pepper ; - very coarse ground
1/4 cup heavy cream
1/2 tablespoon Butter
1/2 teaspoon Flour
1 pinch kosher salt
1/4 cup Brandy

-= Instructions =-
Place the wine and chicken stock in a heavy saute pan and simmer over medium
heat until it is reduced to about half it''s original volume (about 10
minutes). Add the black pepper part way through the reduction to allow it
to infuse it''s flavors.

While it's simmering blend the butter and flour together into a paste and
chill to firm it up.
When the stock is reduced slowly blend in the cream. Then add the butter
paste in 1/2 teaspoon increments while whisking the sauce. It will thicken
after a few minutes into a creamy sauce. Add a pinch of salt if needed but
keep in mind that the chicken stock has salt already and you've concentrated
that flavor. Allow the sauce to go a bit thicker than you need as it will
thin a bit in the next step.

Just prior to serving pour the brandy around the rim of the hot pan and tilt
it to ignite the fumes. While it's flaming whisk the sauce to blend the
brandy and thin the sauce. This will also give the sauce a nice glossy
"finish". This step can be done at the table if you're into that sort of
tableside theatrics (I certainly am).

Serve hot.

Each (2 tbs) serving of sauce contains an estimated:
Cals: 107, FatCals: 26, TotFat: 3g
SatFat: 2g, PolyFat: 0g, MonoFat: 1g
Chol: 9mg, Na: 204mg, K: 45mg
TotCarbs: 6g, Fiber: 0g, Sugars: 3g
NetCarbs: 6g, Protein: 0g


** Recipe, with photo, at: http://www.bigoven.com/recipe160787**
** Easy recipe software. Try it free at: http://www.bigoven.com **

--
Pete Romfh, Telecom Geek & Amateur Gourmet.
http://www.bigoven.com/~promfh
promfh (at) hal-pc (dot) org



Reply
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules

Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Chicken In Tomato Marsala Sauce Tamara L Recipes (moderated) 0 13-06-2006 10:59 AM
Filet Mignon with Mushroom Marsala Sauce Duckie Recipes 0 05-06-2005 02:24 AM
Veal Scaloppine With Marsala Sauce FREECYCLE MOM General Cooking 1 11-05-2005 08:00 PM


All times are GMT +1. The time now is 03:05 AM.

Powered by vBulletin® Copyright ©2000 - 2019, Jelsoft Enterprises Ltd.
Copyright 2004-2019 FoodBanter.com.
The comments are property of their posters.
 

About Us

"It's about Food and drink"

 

Copyright © 2017