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–+ servings
Marsala Sauce

Creamy Marsala Sauce That Transforms Any Dish in Minutes

This Creamy Marsala Sauce elevates any dish with rich flavors in just 25 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Can substitute with vegetable oil
  • 2 tablespoons Butter Can omit for dairy-free version
  • 8 oz Cremini or White Mushrooms, sliced Can substitute with shiitake mushrooms
  • 1/2 medium Onion, chopped Yellow or white onion preferred
  • 1 clove Garlic, minced Add more for garlic lovers
  • 1/2 teaspoon Dijon Mustard Can replace with whole grain mustard
  • 1/3 cup Marsala Wine Use dry marsala for balanced flavor
For Creaminess
  • 1 cup Heavy/Whipping Cream Can substitute with half-and-half or dairy-free cream
  • 1/4 teaspoon Cornstarch Can use flour or omit for a thinner sauce
To Finish
  • Salt Enhances flavor
  • Pepper Season to taste
  • Chopped Fresh Parsley Optional for freshness and color

Equipment

  • Skillet

Method
 

Step-by-Step Instructions
  1. In a large skillet, add olive oil and butter over medium-high heat. Allow the fats to melt and heat until shimmering, about 2–3 minutes.
  2. Add sliced mushrooms and chopped onion to the skillet. Sauté for 10–12 minutes, stirring occasionally, until the mushrooms are browned.
  3. Lower the heat and stir in minced garlic and Dijon mustard. Cook for an additional 30 seconds until fragrant.
  4. Pour in dry Marsala wine and bring to a gentle bubble. Simmer for about 30 seconds to 1 minute.
  5. Reduce the heat to low and gently incorporate heavy cream along with the cornstarch slurry. Cook about 5 minutes until thickened.
  6. Season with salt and pepper to taste. Add fresh parsley if desired.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 8gProtein: 4gFat: 28gSaturated Fat: 17gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 10gCholesterol: 75mgSodium: 180mgPotassium: 300mgFiber: 1gSugar: 2gVitamin A: 900IUVitamin C: 2mgCalcium: 50mgIron: 0.5mg

Notes

Store leftover sauce in an airtight container for up to 3 days or freeze for up to 3 months. Reheat gently over low heat, adding broth or cream if it thickens.

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