This Marsala Sauce is a creamy, savory, and flavorful topping that pairs beautifully with chicken, veal, or mushrooms. Its depth comes from sautéed shallots and garlic, a splash of Marsala wine, and a finishing touch of rich cream.
🍷 Homemade Marsala Sauce
🧾 Ingredients
| Ingredient | Quantity |
|---|---|
| Marsala wine | ½ cup |
| Chicken broth | 1 cup |
| Heavy cream | ¼ cup |
| Olive oil | 2 tbsp |
| Unsalted butter | 1 tbsp |
| Shallot, finely chopped | 1 small |
| Garlic, minced | 2 cloves |
| All-purpose flour | 1 tbsp |
| Salt and pepper | To taste |
| Fresh parsley, chopped | For garnish |
🍳 How to Make Marsala Sauce
Step 1: Sauté Aromatics
In a medium saucepan, heat olive oil and butter over medium heat until the butter melts and foams. Add the chopped shallot and minced garlic, cooking 2–3 minutes until fragrant and softened.
Step 2: Make the Roux
Sprinkle the flour over the aromatics, stirring to combine. Cook for 1–2 minutes to eliminate any raw flour taste.
Step 3: Deglaze and Simmer
Slowly pour in the Marsala wine, stirring to prevent lumps. Add the chicken broth and bring to a simmer. Cook until the sauce reduces by about half, roughly 10–12 minutes.
Step 4: Finish with Cream
Stir in the heavy cream and simmer 2–3 more minutes, until the sauce thickens to your desired consistency.
Step 5: Season and Serve
Add salt and pepper to taste. Remove from heat and garnish with freshly chopped parsley. Serve warm over your favorite chicken, veal, or mushroom dish.
