10 Reviews

I followed the recipe except I added a little butter and reduced the olive oil (50/50). I thought the sauce tasted like nothing more than a simple brown sauce. I used Marsala wine (Colombo, dry), but the taste wasn't there. In fact, I had to add other spices just to give it some type of flavor. Sorry, but this won't be going into my recipe box.

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NTexas June 22, 2016

I think this recipe would benefit from using butter rather than olive oil. Adjust the heat accordingly and you'll get a much better flavor finish.

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null March 06, 2016

This is a wonderful sauce and as usual, you must use a good quality Marsala. I used half unsalted butter and half olive oil for the oil part of the recipe. I used portabella mushrooms and sautéed them first in unsalted butter and added them after I sautéed the onion and prosciutto that I added. I added a little more Marsala and thickened the sauce up a bit due to extra Marsala by using a little cornstarch mixed with a little Marsala. I served this with Buitoni's chicken Marsala raviolis and zucchini in garlic butter. Wonderful dinner!

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Jacqueline S. January 08, 2014

My cousins are vegetarian, so I used vegetable stock and coconut oil in place of the beef stock and olive oil, and it turned out great! Thanks for the recipe.

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oly_chavez June 17, 2013

EXCELLENT!!! was looking for a good sauce to use with stuffed chicken (recipe 116475-was a keeper) and this one fit the bill just perfectly! if you don't have marsala wine you can use sherry!

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dawngpc April 09, 2009

This tasted "off" to me. Perhaps it was the beef stock, perhaps the onion. It just didn't have that classic taste I expected from a Marasala sauce. Will try again with chicken stock and see it that improves it. Sorry - it just didn't do much for me.

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Global3 December 14, 2008

Excellent sauce! The beef stock (I used canned beef broth) really makes this tasty! I sauteed the mushrooms and onions until they were slightly brown. I served it over braised (I put the lid on and turned down the heat for about 10-15 min. after browning to make sure they were done) chicken breasts, and hubby gave it a thumbs up. So did I! It's easy to make and doesn't require any weird ingredients (my pet pevee.)

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Cook In Southwest October 30, 2008

Fabulous flavor and so easy! I was serving both steak and chicken for a company dinner party, so made this sauce and served it in a gravy boat. It was a great hit ... and almost everyone commented on the good smells when they walked in the front door.

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Donna Matthews December 04, 2006

This was great AND easy! I wasn't sure how much marsala I needed and I ran out (I cooked this for 60 people) and added some sherry and port - it still turned out wonderful! I did use chicken broth instead of beef - I had it already and figured it would be ok - it was fine. I had lots and lots of compliments - thanks, Lisa, for this easy and great recipe!!!!

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Vicky Bryant May 21, 2006

One of the easiest and FASTEST wine suace recipes I have ever made. I served it over penne pasta with chicken strips (leftover from KFC...the grilled ones)and cooked frozen veggies. Done in its entirety in less than 15 min! I have spent longer than that in the fast food drive thru! This is definetly a winner! We loved it!

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Lisa Gay June 14, 2004
Marsala Sauce