My cul-de-sac is having a bbq/block party this weekend. I'm looking for a Marsala sauce to pour over chicken or pork; Something that can sit on a buffet table and not lose it's consistency.
So far, I'm making a marsala & mushroom sauce from pancetta drippings. Normally, I whip in some butter, but I'm afraid that it will thicken too much as the butter cools.
Any suggestions?
So far, I'm making a marsala & mushroom sauce from pancetta drippings. Normally, I whip in some butter, but I'm afraid that it will thicken too much as the butter cools.
Any suggestions?