A Greek-inspired version of classic Marsala sauce, this gem swaps Sicilian Marsala for sweet yet deep Greek Mavrodaphne and balanced dry red wine. The result? Sweet, rich, earthy mushrooms dancing with garlic and thyme. It’s elegant without being complicated, a sauce that feels chef-level but is totally home-cook friendly.
If you love this Marsala Sauce With Mavrodaphne Wine, you will also love this Greek Beef Stew With Eggplant, Stifado-Red Wine Beef Stew, & Kokkinisto-Braised Beef in Red Sauce!
Why you will love this wine sauce
A Greek Take on Marsala Sauce
- This sauce is my Greek interpretation of a classic marsala sauce. While traditional marsala is made with Sicilian marsala wine and is most familiar through Chicken Marsala, an Italian-American favorite, the technique itself has always been about balancing richness, sweetness, and depth.
- In this version, I swap Sicilian marsala for sweet Greek Mavrodaphne, paired with a touch of dry red wine to keep the sauce balanced. Mavrodaphne, a grape native to the Peloponnese and best known through Mavrodaphne of Pátras, brings a deep, dark character with notes of caramel, dried fruit, coffee, and chocolate.
- Those flavors meld beautifully with mushrooms, butter, garlic, onion, and reduced broth, creating a sauce that’s silky, savory, and gently sweet. It stays true to the spirit of a marsala-style sauce while giving it a distinctly Greek identity, one that feels at home over steak, chicken, or a festive holiday table.
Here is what you need
- Mushrooms – The backbone of the sauce. They add earthiness and depth, soaking up all that buttery goodness as they cook.
- Onion & garlic – These build the savory base of the sauce. The onion softens and sweetens as it cooks, while the garlic adds warmth and aroma.
- Mavrodaphne wine – This sweet Greek wine gives the sauce its signature dark color and complex notes of caramel, dried fruit, and spice.
- Dry red wine – Used to balance the sweetness of the Mavrodaphne and keep the sauce rich but not cloying. Always cook with a wine you’d happily drink.
- Chicken broth – Adds body and savory depth. Vegetable broth works just as well if you prefer.
- Extra virgin olive oil – Used for sautéing and building flavor from the very first step.
- Butter – Added at the end for richness and a silky finish.
- Fresh thyme sprigs – I like to add a couple of sprigs right at the end so the flavor stays fresh and aromatic. A light sprinkle of thyme leaves just before serving is lovely.
Step by step
Step 1: Pour the chicken broth into a saucepan and let it simmer until it is reduced to ¼ of the original volume.
Step 2: Place a skillet over medium-high heat, add the olive oil, and saute the mushrooms until golden brown.
Step 3: Lower the heat, add the onion, and saute until caramelized for about 4 to 5 minutes; add the garlic and stir.
Step 4: When the garlic is fragrant, pour the mavrodaphne and dry red wine, and simmer until the liquids are reduced to about one-third.
Add the condensed chicken stock and continue to simmer until the sauce thickens.
Step 5: Stir the butter in the sauce.
Step 6: Add the fresh thyme herbs and stir. Season with salt and freshly ground pepper to taste. keep the sauce warm until serving.
What to Serve It With
This sauce loves bold, simple mains that let it shine:
- Roasted or pan-seared chicken
- Pork chops or pork pot roast
- Mashed potatoes or buttered rice
- Roasted vegetables, especially mushrooms, carrots, or Brussels sprouts
It’s also wonderful served on the side as a finishing sauce, letting guests spoon it over their plates as they like.
Make Ahead & Storage
- Make ahead: The sauce can be made earlier in the day and gently reheated before serving.
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat: Warm slowly over low heat, stirring gently to keep the sauce smooth.
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Marsala Sauce with Mavrodapne Wine
Ingredients
- 2 tablespoons extra virgin olive oil
- 8 oz white mushrooms sliced
- 1 small onion diced
- 2 garlic cloves diced
- 1 cup mavrodaphne wine
- 1 cup dry red wine
- 2 cus chicken broth
- 5 tablespoons butter
- thyme sprigs
- freshly ground pepper
Instructions
This recipe yields 2 cups of sauce.
- Pour the chicken broth into a saucepan and let it simmer until it is reduced to ¼ of the original volume.
- Place a skillet over medium-high heat, add the olive oil, and saute the mushrooms until golden brown.
- Lower the heat, add the onion, and saute until caramelized for about 4 to 5 minutes; add the garlic and stir.
- When the garlic is fragrant, pour the mavrodaphne and dry red wine, and simmer until the liquids are reduced to about one-third.
- Add the condensed chicken stock and continue to simmer until the sauce thickens.
- Stir the butter in the sauce.
- Add the fresh thyme herbs and stir. Season with salt and freshly ground pepper to taste. keep the sauce warm until serving.
Notes
- Use the mushrooms you like. I use baby Bella, white button mushrooms, and portobello. They all work great.
- If you prefer a thicker sauce, mix 1 tsp of cornflour/cornstarch with a tablespoon of the sauce or broth. Once the cornflour is dissolved, mix it in the sauce
Nutrition
