Marsala Sauce (with Butter)

Ingredients

2 gallons prepared Demi Glace Sauce
1 lb. salted butter
4 oz. Chopped Shallots in Oil
3 oz. Garlic in Oil
4 lbs. fresh sliced mushrooms
64 oz. marsala wine
1 Tbsp. black pepper
¼ cup chopped fresh parsley

Instructions

(yields 2½ gallons)

Bring prepared Demi Glace Sauce Mix to a simmer. In a sauce pan melt butter and sauté Chopped Shallots in Oil and Garlic in Oil until fragrant but do not brown. Add mushrooms and cook until mushrooms are fully cooked. Deglaze with marsala wine and reduce slightly. Add prepared Demi Glace Sauce Mix, black pepper and chopped parsley. Bring sauce to a simmer and reserve for use.