My nana’s special sauce was always a crowd fave!
This simple Marsala Sauce is a rich, savory, and creamy topping, perfect for chicken, veal, or mushrooms.1 It builds flavor by sautéing shallots and garlic, deglazing with Marsala wine, and finishing with a touch of heavy cream.
Ingredients:
| Ingredient | Quantity |
| Marsala wine | 1/2 cup |
| Chicken broth | 1 cup |
| Heavy cream | 1/4 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 |
| Chopped fresh parsley | For garnish |
How To Make Homemade Marsala Sauce:
- Step 1: Sauté Aromatics: In a medium saucepan, heat the olive oil and 1 tbsp butter over medium heat until the butter is melted and foamy. Add the chopped shallot and minced garlic and cook until they are softened and fragrant, about 2-3 minutes.
- Step 2: Make the Roux: Sprinkle the 1 tbsp flour over the shallots and garlic, stirring well to combine. Cook for approximately 1-2 minutes to cook off the raw flour taste.
- Step 3: Deglaze and Simmer: Slowly pour in the 1/2 cup Marsala wine, continuing to stir to avoid lumps. Then, add the 1 cup chicken broth. Bring the mixture to a simmer and cook until the sauce has reduced by half, roughly 10-12 minutes.
- Step 4: Finish the Sauce: Stir in the 1/4 cup heavy cream, then let the sauce simmer for an additional 2-3 minutes until it thickens to your desired consistency.
- Step 5: Season and Serve: Season the sauce with salt and pepper to taste. Remove from heat and garnish with freshly chopped parsley before serving over your main dish.
