Marsala Sauce (with Butter)

Serves: 2½ gallons


  • 2 gallons Demi Glace Sauce Mix
  • 1 lb. salted butter
  • 3 oz. chopped garlic
  • 4 lbs. fresh sliced mushrooms
  • 64 oz. marsala wine
  • 1 Tbsp. black pepper
  • ¼ cup chopped fresh parsley


  1. 1 Bring prepared Demi Glace Sauce Mix to a simmer.
  2. 2 In a sauce pan melt butter and sauté chopped shallots and chopped garlic until fragrant but do not brown.
  3. 3 Add mushrooms and cook until mushrooms are fully cooked.
  4. 4 Deglaze with marsala wine and reduce slightly.
  5. 5 Add prepared Demi Glace Sauce Mix, black pepper and chopped parsley.
  6. 6 Bring sauce to a simmer and reserve for use.
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