Marsala and Fig Sauce


Marsala and Fig Sauce

1 shallot, minced

1 tbsp mascarpone cheese
3/4 cup dry Marsala

1/2 cup chicken or vegetable stock
1/4 cup fig jam
1/4 cup balsamic vinegar
Kosher salt and freshly cracked black pepper
4 spoons olive oil
Fresh chives, chopped, for garnish or tarragon.

Over medium heat, add the shallots and cook in olive oil until softened.  Next, add the Marsala and reduce by half, add figs jam and balsamic vinegar, and continue simmering until the sauce has thickened, another 5 to 7 minutes. Remove from the heat, season with salt and pepper and add the Mascarpone.


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