Marsala Sauce

"A deliciously flavored sauce to serve over chicken, pork, or pasta."
photo by Phill M. photo by Phill M.
photo by Phill M.
photo by tbuell photo by tbuell
Ready In:




  • Add olive oil to hot saucepan.
  • Add onions, garlic and cook 2 or 3 minutes.
  • Add mushrooms and sauté until tender.
  • Add flour and cook 1 minute, then deglaze pan with wine.
  • Add beef stock, blend, and cook until sauce thickens.
  • Serve over chicken or pork.

Questions & Replies

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  1. Jeff M.
    Oh my gosh, I modified this to where most would find it not the same recipe. First I changed out the olive oil for real butter (7 restaurant/food service patties) melted, next I tossed in to the simmering butter a pound of white mushroom slices (fresh), allowed those two top marry well, dusted the buttered mushrooms with about 1.5tbs of AP flour. Stirring well so that nothing burned. Finally I added in approximately 1.5cups of marsala cooking wine to deglaze the pan. Once the sauce thickened it was time to eat and wow oh wow that really was both simple but incredibly tasty.
  2. null1433
    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.
  3. Jacqueline S.
    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!
  4. barbclickner
    Flavor was great. I used shallots for the onions. Sauce was a bit thin. I will add more flour next time Also would recommend a different type pan. Had to transfer it to a frying pan to sauté the mushrooms Will make again
  5. Phill M.
    Grab some double thick pork loin chops, sear, bake and while resting... whip up this sauce in the same pan... Sweet Marsala is our preference... strong beefy broth (double up on the Better that Boullion). Don't go heavy on the salt... always a winner!


  1. oly_chavez
    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.
  2. Vicky Bryant
    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!!!!


I wove to cook, expewiment and modify wecipes. Oh, dat scwewy wabbit! I enjoy cooking on cowd Maine weekends whiwe hawing a few gwasses of wine! I awso wike outdoow gwiwwing at my wakeside camp in the summew, but wif cowd fwosty bwew!
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