Marsala Sauce Recipes

Marsala Sauce Basics

Marsala sauce is a wine reduction sauce that is flavored with herbs, mushrooms, onions and shallots. Made from the fortified Marsala wines of Italy, Marsala sauce has a rich and powerful flavor that is most well known when it is used in the preparation of chicken or veal Marsala. However, there are a wide range of applications for Marsala sauce in the kitchen to flavor dishes ranging from pastas to desserts. Marsala sauce is particular important in the Sicilian style cooking of Italian inspired cuisine within the United States.

Quick and Easy Marsala Sauce

Marsala sauce is actually quite easy to make. In addition to Marsala wine, you will need onions, shallots, mushrooms, olive oil, beer or chicken stock and your favorite Tuscan herbs. Begin by sauteing 1/4 cup onions, 2 tablespoons and a modest amount of fresh herbs and pepper. Once the onions are almost tender, add the mushrooms until the mushrooms are looking finished. Now add at least half of a cup of Marsala wine until the pan is deglazed. Finally, add one and a half cups of stock and let this simmer until is reduced to a syrup. This recipe should only take about fifteen minutes max (prep time included) and will make four servings. While some recipes advise that you add two to three tablespoons of flour just before deglazing with the wine, I have not found this to be necessary.

Simple Marsala Sauce Variations

While a traditional Marsala sauce is a cinch to make, this recipe is open to a number of variations. For a darker and richer sauce, add a little demi -glace just before you add the wine. For something a little more luscious, add some cream to the mix as the sauce is reducing. Also, substituting sherry wine for Marsala is acceptable in a pinch, especially if you are planning on using the sauce over a dessert dish. Marsala sauce recipes typically go best with a decent, dry white wine and stands up well to fairly complex Chardonnays.