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Marsala Sauce

1/4 cup finely chopped shallots
1 oz butter (1/4 stick)
1/2 teaspoon cracked peppercorn
1 bay leaf
1 sprig fresh thyme or 1/4 tsp dried
3/4 cup Marsala
1/4 cup red wine
6 oz Demi-Glace
1/4 cup heavy cream (optional)

Melt butter in a sauce pan and saute shallots, thyme, bay leaf,
and peppercorns for (approximately 5-6 minutes). Add Marsala and
red wine, and reduce to half (approximately 5-6 minutes). Add
Demi-Glace and stir with a whisk until demi-glace is dissolved.
Simmer for approximately 5-6 minutes (until sauce has thickened).
Strain sauce, add heavy cream (if desired), and serve over beef,
veal, or chicken.

Note: sauteed mushrooms may be added to the finished sauce, if
desired.

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