This Marsala Sauce turns a handful of simple ingredients into a silky, restaurant-worthy sauce in about 30 minutes.
It starts with sautéed mushrooms and a splash of dry Marsala wine, then finishes with cream for a rich, glossy texture.
I keep coming back to this one because it works with almost anything I have on hand.
Chicken, pork chops, steak, or a plain bowl of pasta all taste like a special occasion once this sauce is poured over the top.
The best part is that it comes together in one pan with no fancy technique required.
If you can sauté mushrooms and stir a pot, you can make this Marsala Sauce recipe taste like it came from your favorite Italian restaurant.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Total Time | 30 minutes |
| Servings | 4 servings (about 2 cups) |
| Difficulty Level | Easy |
Why You’ll Love This Marsala Sauce
This sauce takes basic pantry staples and turns them into something that tastes far fancier than the effort required.
It is endlessly versatile, so you are never locked into one specific meal. I love pairing it with my Creamy White Wine Mushroom Chicken for a cozy dinner that feels like it took hours to make.
- Ready in just 30 minutes from start to finish
- Made in a single skillet for easy cleanup
- Naturally thickened without heavy amounts of flour
- Works with chicken, steak, pork, or pasta
- Uses simple, easy to find ingredients
- Freezer friendly base that reheats beautifully
Ingredients
You only need a handful of ingredients to make this sauce, and most of them are things you may already have in your kitchen.
The real star is the Marsala wine itself, so choose a dry or semi dry bottle rather than the sweet dessert style.
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter, divided
- 8 ounces cremini mushrooms, sliced
- 1 small yellow onion or shallot, finely diced
- 3 cloves garlic, minced
- 3/4 cup dry Marsala wine
- 1 cup beef broth (or chicken broth)
- 3/4 cup heavy cream
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- Salt and black pepper, to taste
- 2 tablespoons fresh parsley, chopped, for garnish
Another great way to build flavor here is with my White Wine Mushroom Sauce Recipe, which uses a similar sautéing method with a different wine base.
Kitchen Equipment Needed
You do not need much special equipment for this recipe, but a few good tools make the process smoother.
A wide skillet is especially helpful since it gives the sauce more surface area to reduce quickly.
- Stainless steel skillet or heavy bottomed pan
- Wooden spoon or silicone spatula
- Small mixing bowl for the cornstarch slurry
- Sharp knife and cutting board
- Measuring cups and spoons
- Fine mesh strainer (optional, for an ultra smooth sauce)
Read Also: Creamy Mashed Potatoes Recipe
Recommended Products for This Recipe
These are a few products I personally rely on when I make this Marsala Sauce recipe at home. They are not required, but each one solves a real pain point in the process.
1. Dry Marsala Wine
The quality of your Marsala wine has the biggest impact on the final flavor of this sauce.
I always reach for a proper dry Marsala from an Italian producer rather than a bottle labeled as cooking wine, since the flavor is noticeably deeper and more balanced.
2. Stainless Steel Skillet
A wide stainless steel skillet helps the mushrooms brown properly instead of steaming, which is key to a rich tasting sauce.
It also makes it easy to scrape up the browned bits from the pan once you add the wine.
3. Cremini Mushrooms
Cremini mushrooms have a deeper, earthier flavor than standard white mushrooms, which makes a noticeable difference in this sauce.
If you cannot find fresh ones locally, a quality dried or shelf stable option works in a pinch.
4. Fine Mesh Strainer
If you want an ultra silky, restaurant style sauce, straining out the mushroom and onion bits at the end gives you that glossy finish.
It is a small step that makes a big visual difference when plating.
Step-by-Step Instructions: How to Make Marsala Sauce
1. Prep All Your Ingredients
- Slice the cremini mushrooms into even pieces so they cook at the same rate.
- Finely dice the onion or shallot and mince the garlic cloves.
- Measure out the Marsala wine, broth, and heavy cream so they are ready to add quickly.
- In a small bowl, whisk together the cornstarch and cold water until smooth, then set the slurry aside.
2. Sauté the Mushrooms and Onion
- Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium high heat.
- Once the butter has melted and the pan is hot, add the sliced mushrooms and diced onion.
- Cook for 8 to 10 minutes, stirring occasionally, until the mushrooms release their liquid and that liquid cooks off.
- Continue cooking until the mushrooms and onion turn golden brown and lightly caramelized.
3. Add the Garlic and Deglaze With Marsala
- Reduce the heat to medium and stir in the minced garlic.
- Cook for about 30 seconds, just until fragrant, stirring constantly so it does not burn.
- Pour in the dry Marsala wine, scraping up any browned bits from the bottom of the pan with your spoon.
- Let the wine bubble and reduce for 1 to 2 minutes so the raw alcohol smell cooks off.
4. Add the Broth and Simmer
- Pour in the beef broth and add the fresh thyme leaves.
- Bring the mixture to a gentle simmer over medium heat.
- Let it cook uncovered for 5 to 7 minutes so the liquid reduces slightly and the flavors concentrate.
5. Stir in the Cream
- Lower the heat slightly and slowly pour in the heavy cream while stirring.
- Stir continuously for about 1 minute so the cream fully incorporates without curdling.
- Add the remaining 1 tablespoon of butter and stir until melted and glossy.
6. Thicken the Sauce
- Give the cornstarch slurry a quick stir since it may have settled, then pour it into the skillet.
- Stir constantly for 3 to 5 minutes as the sauce thickens to a consistency that coats the back of a spoon.
- If the sauce is thicker than you like, add a splash of broth or cream to loosen it.
7. Season and Serve
- Taste the sauce and season generously with salt and black pepper.
- Remove the skillet from the heat and stir in the chopped fresh parsley.
- Spoon the warm sauce directly over your protein or pasta of choice and serve immediately.
This same reduction method is what makes my Chicken Alfredo Pasta Recipe so creamy, so it is worth trying if you love a good pan sauce.
Tips for The Best Marsala Sauce
A few small details separate an average Marsala sauce from a truly great one.
Most of these tips come down to patience during the browning and reducing stages, rather than any complicated technique.
- Do not overcrowd the pan when browning the mushrooms, or they will steam instead of sear
- Always choose a dry or semi dry Marsala, never the sweet dessert style, unless the recipe calls for it
- Let the wine reduce fully before adding the broth so the flavor is not overly boozy
- Add salt at the end, since the sauce reduces and concentrates as it cooks
- Whisk the cornstarch slurry again right before adding it, since it settles quickly
- Keep the heat at medium once the cream goes in to avoid curdling
For another dish where low and slow reduction matters, check out my Grilled Ribeye Steak Recipe, which pairs beautifully with this sauce.
Serving Suggestions
This Marsala sauce is one of those recipes that can dress up almost any weeknight protein.
It is especially good spooned over something simple, since the sauce itself carries most of the flavor.
- Pour it over pan seared chicken breasts or thighs for an easy dinner
- Serve it with grilled or pan seared pork chops
- Spoon it generously over a bowl of buttered egg noodles or fettuccine
- Ladle it over creamy Garlic Mashed Potatoes for a comforting side
- Drizzle it over a simply seared steak in place of a traditional pan gravy
- Use it as a topping for roasted or sautéed vegetables
Variations of Marsala Sauce
Once you have the base method down, this sauce is easy to customize to your taste.
Small swaps can change the flavor profile without adding much extra work.
- Swap the beef broth for chicken broth for a lighter, more neutral flavor
- Add a splash of balsamic vinegar at the end for extra depth
- Stir in grated Parmesan for a richer, cheesier finish, similar to my Cream Cheese Alfredo Sauce Recipe
- Use a mix of cremini and shiitake mushrooms for a more complex, earthy flavor
- Add a few tablespoons of sun dried tomatoes for a slightly sweet, tangy note
- Skip the cream entirely and finish with an extra pat of butter for a lighter, wine forward sauce
Storage and Reheating
Leftover Marsala sauce keeps well and is worth doubling if you have the ingredients on hand.
Since it contains cream, freezing is not recommended, as the texture can separate once thawed.
- Let the sauce cool to room temperature before storing
- Store in an airtight container in the refrigerator for up to 4 days
- Reheat gently in a skillet over low heat, stirring often
- Add a small splash of broth or cream if the sauce has thickened too much in the fridge
- Avoid boiling the sauce when reheating, since high heat can cause the cream to separate
My Mushroom Risotto Recipe uses a very similar low and slow reheating method if you want another comforting dish to pair with this sauce.
Nutritional Facts
These values are approximate and calculated per serving, based on a recipe that yields 4 servings.
| Nutrition (Per Serving) | |
|---|---|
| Calories | 260 kcal |
| Fat | 20g |
| Saturated Fat | 11g |
| Carbohydrates | 8g |
| Sugar | 3g |
| Protein | 3g |
| Sodium | 320mg |
| Fiber | 1g |
These numbers will vary slightly depending on the specific broth and cream you use, similar to how nutrition shifts in my Red Wine Braised Beef Recipe depending on the cut of meat.
Health Benefits of Key Ingredients
While this is a rich, indulgent sauce, a few of its core ingredients do offer some nutritional upside.
Enjoyed in moderation as part of a balanced plate, this sauce can absolutely fit into a well rounded meal.
- Mushrooms provide fiber, B vitamins, and antioxidants
- Garlic has natural compounds linked to immune support
- Onions offer fiber and beneficial plant compounds
- Fresh thyme contains vitamin C and other antioxidants
- Marsala wine, used in small amounts, contributes minimal sugar once reduced
If you are looking for a heartier, protein packed meal to serve this sauce with, my Chicken and White Bean Stew is a great place to start.
FAQs About Marsala Sauce
1. What is the best Marsala wine to use for this sauce?
Look for a dry or semi dry Marsala wine rather than the sweet dessert variety.
A dry Marsala gives the sauce a deeper, more savory flavor that works well with chicken, steak, and pasta.
2. Can I make this sauce without alcohol?
You can substitute the Marsala wine with an equal amount of broth mixed with a splash of balsamic vinegar. The flavor will be different, but it still creates a rich, savory sauce.
3. Why did my sauce turn out too thin?
This usually happens if the cornstarch slurry was not fully whisked before adding it to the pan.
Make sure to stir the slurry again right before pouring it in, and let the sauce simmer for the full thickening time.
4. Can I make this sauce ahead of time?
Yes, this sauce can be made up to a day in advance and reheated gently on the stove.
Just be sure to reheat it slowly over low heat to prevent the cream from separating.
5. What can I use instead of heavy cream?
Half and half can work in a pinch, though the sauce will be slightly less rich and thick.
Avoid using milk alone, since it is more likely to curdle once combined with the wine and broth.
Marsala Sauce
Ingredients
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter divided
- 8 ounces cremini mushrooms 225g, sliced
- 1 small yellow onion or shallot about 1/2 cup or 75g, finely diced
- 3 cloves garlic minced
- 3/4 cup dry Marsala wine 180ml
- 1 cup beef broth 240ml, or chicken broth
- 3/4 cup heavy cream 180ml
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
- Salt to taste
- black pepper to taste
- 2 tablespoons fresh parsley chopped, for garnish
Equipment
- Stainless steel skillet or heavy bottomed pan wide skillet for better reduction
- Wooden spoon or silicone spatula
- Small mixing bowl for the cornstarch slurry
- Sharp knife
- Cutting board
- Measuring cups
- Measuring spoons
- Fine-mesh strainer optional, for an ultra smooth sauce
Method
- Slice the cremini mushrooms evenly, finely dice the onion, and mince the garlic. Whisk together the cornstarch and cold water to create a slurry, then set aside.
- Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the mushrooms and onion, then cook for 8 to 10 minutes until they release their liquid and turn golden brown.
- Reduce heat to medium, stir in the garlic and cook for 30 seconds until fragrant. Pour in the Marsala wine, scraping up any browned bits, and let it bubble for 1 to 2 minutes to reduce.
- Pour in the beef broth and add the fresh thyme. Bring to a gentle simmer and cook uncovered for 5 to 7 minutes to reduce and concentrate the flavors.
- Lower the heat and slowly pour in the heavy cream while stirring continuously. Add the remaining 1 tablespoon of butter and stir until melted and glossy.
- Stir the cornstarch slurry again, then pour it into the skillet. Stir constantly for 3 to 5 minutes until the sauce thickens to a consistency that coats the back of a spoon.
- Season with salt and pepper to taste. Remove from heat, stir in the fresh parsley, and serve warm over your choice of protein or pasta.
Nutrition
Notes
- Do not overcrowd the pan when browning the mushrooms, or they will steam instead of sear.
- Always choose a dry or semi dry Marsala, never the sweet dessert style, for the best savory flavor.
- Let the wine reduce fully before adding the broth so the flavor is not overly boozy.
- Add salt at the end, since the sauce reduces and concentrates as it cooks.
- Whisk the cornstarch slurry again right before adding it, since it settles quickly.
- Keep the heat at medium once the cream goes in to avoid curdling.
- Swap the beef broth for chicken broth for a lighter, more neutral flavor.
- Add a splash of balsamic vinegar at the end for extra depth, or stir in grated Parmesan for a richer finish.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently over low heat, adding a splash of broth or cream if needed.
- This sauce can be made up to a day in advance and reheated gently on the stove.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This Marsala Sauce is proof that a handful of humble ingredients can turn into something that tastes special.
It comes together in one pan, uses ingredients you can find at almost any grocery store, and works with whatever protein or pasta you already have planned for dinner.
I hope this becomes one of those recipes you return to again and again, the way it has become a regular in my own kitchen.
If you try this Marsala Sauce recipe, I would love to hear how it turned out.
Leave a comment below or share a photo, I always enjoy seeing how everyone makes it their own.
Recommended:
- Chicken Milanese Recipe
- Baked Alfredo Spaghetti Recipe
- Pot Roast with Potatoes and Carrots
- Chicken Piccata Pasta Recipe
- Garlic Parmesan Roasted Potatoes Recipe
