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Old 06-30-2006, 05:32 PM   #11
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If the dish is going to be held outdoors and not in A/C, the sauce shouldn't thicken too fast if you incorporate butter, unless the outside temp is cold. If you don't/can't get use the chafing dish/sterno method, you could also do the sauce up to the last second at home, then heat it on the grill and emulsify the butter just before you serve it.
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Old 06-30-2006, 06:48 PM   #12
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Here is the recipe I usually use. It *does* call for butter, but I kind of want to experiment with it. I had a Chicken Marsala at a restaurant recently, and they had obviously used a bit of demi glace in there. Wonderful, velvety texture and depth of flavor.

Also, how about making your sauce up ahead, and keeping it in a thermos until time to serve?

Marsala Sauce

4 tablespoons butter or margarine
1/2 c chopped onion
2 garlic cloves
1/2 pound mushrooms, sliced
3 tablespoons dry Marsala
2/3 cup beef stock
1/c cream
salt and pepper to taste

In a large frying pan, heat 2 tablespoons of the butter. Add onion and garlic and saute' until onion is tender. Add mushrooms and cook until they are lightly browned.

Stir in Marsala and beef stock. Bring to a boil, reduce heat, and simmer until liquid reduced by one-third. Whisk in remaining butter. Season with salt and pepper to taste.
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Old 06-30-2006, 07:51 PM   #13
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Thanks, all. I'm going to try to time it with the meat and serve it in a hot ceramic bowl--no chafing dish. Besides, i can put a ceramic bowl on the grill, if I have to. It's 90 degrees out right now and should be hot tomorrow. I'll see how it goes.
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