Marsala Sauce

iamwinfred

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.

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Prep Time 10

Cook Time 20

Total Time 30

Course Sauce

Cuisine Italian

Servings servings

Calories 260 kcal

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

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

Instructions

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.

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.

Nutrition

Serving: 1servingCalories: 260kcalCarbohydrates: 8gProtein: 3gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 45mgSodium: 320mgPotassium: 180mgFiber: 1gSugar: 3gVitamin A: 10IUVitamin C: 8mgCalcium: 4mgIron: 6mg

Keyword chicken marsala, italian sauce, marsala sauce, mushroom sauce, pan sauce