Butter marsala sauce is a rich, savory Italian-American sauce made by simmering mushrooms and shallots in sweet marsala wine, then finishing it with butter and cream. It’s silky, nutty, and deeply flavorful, yet comes together in about 30 minutes, making it a perfect weeknight upgrade for chicken, pork, or even roasted vegetables. The combination of reduced wine, earthy mushrooms, and cold butter creates a restaurant-quality sauce without any complicated techniques.
Ingredients
- 3 tablespoons (42 g) unsalted butter, divided
- 1 tablespoon (15 ml) olive oil
- 8 oz (225 g) cremini or white mushrooms, sliced
- 1 shallot, finely chopped (about ¼ cup / 40 g)
- 2 cloves garlic, minced
- 1 cup (240 ml) dry or sweet marsala wine (see Tips)
- 1 cup (240 ml) low-sodium chicken or vegetable broth
- ½ cup (120 ml) heavy cream
- 1 tablespoon (15 ml) fresh lemon juice (optional)
- 1 teaspoon (5 g) cornstarch mixed with 1 tablespoon (15 ml) water (optional, for thickening)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons (8 g) chopped fresh parsley, for garnish
Instructions
- Heat 1 tablespoon (14 g) of the butter and the olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and cook, stirring occasionally, until they release their liquid and start to brown, about 6–8 minutes. Season lightly with salt and pepper.
- Reduce heat to medium. Add the shallot and garlic to the skillet and cook, stirring, for 1–2 minutes until fragrant and softened.
- Pour in the marsala wine. Increase heat to high and bring to a boil. Let it boil vigorously, scraping up any browned bits from the bottom of the pan, until the wine is reduced by about half, 3–4 minutes.
- Add the broth and bring back to a simmer. Cook for 5–6 minutes, allowing the liquid to reduce slightly and the flavors to meld.
- Reduce heat to low. Stir in the heavy cream and the remaining 2 tablespoons (28 g) butter. Whisk gently until the butter is melted and the sauce is smooth. If you prefer a thicker sauce, whisk in the cornstarch slurry and simmer for 1–2 minutes until thickened.
- Taste and adjust seasoning with salt and pepper. Stir in the lemon juice, if using, for brightness. Remove from heat.
- If serving with cooked chicken, pork, or veal, add the meat back to the pan and spoon the sauce over it. Garnish with parsley and serve immediately.
Tips
- Marsala wine: Use dry marsala for a less sweet, more savory sauce; sweet marsala will make it noticeably sweeter. If you don’t have marsala, you can substitute dry sherry or a mix of ¾ cup white wine and ¼ cup brandy—the flavor will be slightly different but still delicious.
- Don’t skip the reduction: Boiling the marsala down is essential to cook off the alcohol and concentrate the flavor. If you skip this step, the sauce will taste harsh and raw.
- Cold butter: Adding the butter at the end, off the heat, gives the sauce a glossy, velvety finish. If the sauce is too hot, the butter can separate, so keep the heat low.
- Make it dairy-free: Replace the butter with vegan butter or olive oil and use full-fat coconut cream instead of heavy cream. The flavor will change slightly but will still be rich.
Serving Suggestions
This sauce is classic over pan-seared chicken breasts or thighs, but it’s equally good with pork chops, veal cutlets, or even seared salmon (cook fish to 145°F / 63°C per USDA FSIS safe minimum). For a vegetarian option, serve it over roasted cauliflower steaks or toss with pappardelle pasta and a handful of baby spinach. A side of crusty bread is perfect for soaking up every last drop.
Variations
- Chicken Marsala: Sear 4 boneless, skinless chicken breasts (about 1½ lb / 680 g) in the pan before making the sauce. Cook until the internal temperature reaches 165°F (74°C) as measured with a food thermometer, then remove and set aside. Add the sauce and return the chicken to the pan to coat.
- Mushroom Lover’s: Use a mix of cremini, shiitake, and oyster mushrooms for a more complex earthy flavor.
- Herb-Infused: Add 1 teaspoon fresh thyme leaves or ½ teaspoon dried oregano along with the shallots.
- Tomato Twist: Stir in 1 tablespoon tomato paste with the shallots for a slightly tangy, richer sauce.
Storage and Reheating
Store leftover sauce in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of broth or water to loosen it if needed. Do not boil, as the cream can curdle. The sauce can also be frozen for up to 3 months; thaw overnight in the fridge and reheat gently. Note that the texture may change slightly after freezing due to the cream.
Frequently Asked Questions
Can I use sweet marsala instead of dry? Yes, but the sauce will be noticeably sweeter. If you prefer a balanced, savory sauce, stick with dry marsala. If you only have sweet, reduce the amount to ¾ cup and add an extra splash of broth.
Can I make this sauce without cream? Absolutely. Omit the cream and increase the butter to 4 tablespoons (56 g) total. The sauce will be thinner but still rich and flavorful. You can also stir in a spoonful of mascarpone or crème fraîche at the end for a similar effect.
What if I don’t have marsala wine? Dry sherry is the closest substitute. You can also use a dry white wine like Pinot Grigio, but the flavor will be less nutty. If using wine, add a teaspoon of brandy or a pinch of sugar to mimic marsala’s sweetness.
Is the alcohol completely cooked off? No, not all of it. Boiling for 3–4 minutes reduces the alcohol content significantly, but a small amount remains. If you want to avoid alcohol entirely, replace the marsala with an equal amount of chicken broth plus 1 tablespoon of balsamic vinegar or grape juice.
Can I use this sauce for pasta? Yes, it’s wonderful tossed with fettuccine or tagliatelle. Thin it with a little pasta water to help it coat the noodles, and add a handful of grated Parmesan cheese.
Why did my sauce curdle? Curdling usually happens when the cream is added to a boiling sauce or when the sauce is reheated too aggressively. Always add cream over low heat and avoid boiling after it’s added. If it does curdle, you can sometimes rescue it by whisking in a tablespoon of cold butter or a splash of broth.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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