Instructions: Saute shallot in the butter, covered, for 5 minutes. Add the marsala and thyme, and reduce until about 2 tablespoons of liquid remain.

Add the cream, and continue simmering until reduced by half. Add the butter, and stir continuously, until fully emulsified. Season with salt and pepper. Set aside, keeping warm until ready to serve.

Hope this helps. - Carolyn

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