Carrabba’s Italian Grill Marsala Sauce Recipe
Carrabba’s Italian Grill Marsala Sauce combines browned mushrooms and onion with intensely reduced dry Marsala wine and butter for a rich, glossy sauce perfect for chicken, steak, veal or pork.
Ingredients
- 1 tablespoon Unsalted Butter
- 1/4 cup sliced White Button Mushrooms
- 2 teaspoons finely chopped Yellow Onion
- 1/2 cup Dry Marsala Wine preferably Lombardo
- Pinch Kosher Salt
- Pinch freshly ground Black Pepper
- 3 tablespoons cold Unsalted Butter cut into small cubes
- 1 teaspoon finely chopped Fresh Italian Parsley
Instructions
Prepare the Mushrooms and Onion
- Melt 1 tablespoon butter in a small skillet over medium heat.
- Add mushrooms and onion.
- Cook for about 2 minutes, stirring occasionally, until the mushrooms begin to brown and the onion softens.
Reduce the Marsala
- Add Marsala wine.
- Season lightly with salt and black pepper.
- Bring to a brisk simmer.
- Cook until the wine has reduced by about 85 percent and becomes thick and syrupy.
- Remove skillet from heat.
- Let cool for about 1 minute.
Finish the Marsala Sauce
- Return skillet to low heat.
- Add cold butter 1 cube at a time.
- Whisk constantly until each piece melts and incorporates before adding the next.
- Do not allow the sauce to boil or become too hot or the butter may separate.
- Remove from heat.
- Stir in parsley.
Serve
- Spoon warm Marsala Sauce over grilled chicken, steak, pork chops or veal.
- Serve immediately.
Notes
- Carrabba’s specifically uses dry Marsala, and the restaurant currently calls its version Lombardo Marsala wine sauce. A real drinking-quality dry Marsala will give a noticeably better result than salted cooking wine.
- The sauce is deliberately concentrated. If you want more volume for pasta or mashed potatoes, double the entire recipe rather than thinning it heavily with broth.