Easy Marsala Sauce
This creamy marsala sauce recipe is a silky, restaurant-quality Italian American classic that's easy to make! It's great on everything from steak and chicken to pork chops.
Servings: 4
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons butter
- 8 ounces cremini or white mushrooms sliced
- 1/2 medium onion chopped
- 1 clove garlic minced
- 1/2 teaspoon Dijon mustard
- 1/3 cup marsala wine see note
- 1 cup heavy/whipping cream
- 1/4 teaspoon cornstarch
- Salt & pepper to taste
- Chopped fresh parsley optional, to taste
Instructions
- Add the oil and butter to a skillet over medium-high heat. Once the butter has melted, add the mushrooms and onions.
- Sauté until the mushrooms have released their water, it cooks off, and the mushrooms and onions are nicely seared (about 10-12 minutes).
- Reduce the heat to medium and stir in the garlic and Dijon mustard. Cook for about 30 seconds.
- Stir in the marsala and let it bubble for about 30 seconds - 1 minute (don't let it evaporate completely).
- Pour in the cream. In a small bowl, mix the cornstarch with 1/2 teaspoon of cold water and then pour into the skillet. Cook for another 5 or minutes until the sauce has thickened to your liking.
- Season generously with salt & pepper and stir in the chopped parsley if using. Serve immediately.
Notes
- I recommend using semi-secco (semi-sweet) or dry marsala wine for this recipe.
Nutrition
Calories: 335kcal | Carbohydrates: 9g | Protein: 3g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 82mg | Sodium: 74mg | Potassium: 355mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1050IU | Vitamin C: 2mg | Calcium: 58mg | Iron: 0.4mg