Instructions
Sauté the Aromatics: In a medium saucepan, heat the olive oil and 1 tablespoon of butter over medium heat. Once the butter is melted and foamy, add the chopped shallot. Cook for 2-3 minutes, until softened and fragrant. Add the minced garlic and cook for another 30 seconds, just until fragrant.
Create the Roux: Sprinkle the tablespoon of flour over the shallots and garlic. Stir constantly for about 1-2 minutes to form a paste and cook out the raw flour taste.
Deglaze and Reduce: Pour in the Marsala wine, stirring continuously to scrape up any browned bits from the bottom of the pan and to incorporate the roux. Let it bubble for a minute, then add the chicken broth. Bring the sauce to a gentle simmer and let it cook for 10-12 minutes, stirring occasionally, until it has reduced by about half.
Creamy Finish: Reduce the heat to low. Stir in the heavy cream and let the sauce simmer for another 2-3 minutes, until it has thickened to a beautiful, velvety consistency.
Season and Serve: Turn off the heat. Taste the sauce and season generously with salt and pepper. Stir in the fresh parsley right before serving for a burst of color and freshness.
Nana’s Tip: For the best flavor, use a dry Marsala wine for cooking. The quality of the wine truly makes a difference in this simple, elegant sauce
