Marsala sauce
Instructions
In a saucepan melt the butter left, add the flour, stir so it doesn't form lumps and cook the mixture.
At this point add the cold broth, a little at a time, and bring to a boil.
Lower the heat and continue cooking until the mixture is reduced by half.
Adjust salt and season with a pinch of fresh ground pepper.
Pour the Marsala wine, bring back to a boil and turn off so that the aroma of this wine scent dispersed.
Variant: eventually it can enrich this sauce with finely chopped black truffle.
