Substitute for Marsala Wine: Ratios and Best Uses

By The Recipes by Mom kitchen · Last checked October 21, 2026 · Not kitchen-tested; see how our recipes are made

The best substitutes for Marsala wine are other fortified wines, especially dry sherry or Madeira. They can be used in an equal, one-for-one ratio and provide a similar depth of flavor in savory dishes like chicken Marsala and pan sauces. The choice of substitute depends on whether your recipe calls for dry or sweet Marsala.

Dry Marsala is typically used for savory cooking, while sweet Marsala is reserved for desserts. This guide explains how to select the best alternative for your recipe, ensuring your final dish has the intended balance of flavors.

Substitutes for Marsala wine (per 1 cup)

Ratios are common kitchen equivalents; results vary by recipe, so try a swap in a forgiving recipe first.

Good to know

• Dry Marsala suits savory dishes; sweet Marsala is used in desserts like zabaglione

How to choose the right Marsala substitute

Marsala is a fortified wine, which gives it a distinct, complex flavor. The best substitutes are other fortified wines that share some of its characteristics. When choosing a replacement, consider whether your recipe is savory or sweet, as this will guide you to the best match.

• For savory dishes: Recipes like chicken Marsala call for dry Marsala. The closest substitutes are dry sherry and Madeira, which have the nutty, slightly caramelized notes needed for a rich pan sauce.
• For sweet dishes: Desserts that use sweet Marsala, such as zabaglione, are best made with a sweeter fortified wine like port.
• For an alcohol-free option: If you need to avoid alcohol, a combination of broth and balsamic vinegar can mimic some of the savory and acidic qualities of Marsala. For every cup of Marsala, use 1 cup of mushroom or chicken broth plus 1 teaspoon of balsamic vinegar. This option will have less depth than the original.

Substitutes by recipe type

Using the right substitute ensures the final dish tastes as intended. For savory recipes that are cooked, such as sauces and braises, the alcohol in the wine will reduce, leaving behind concentrated flavor.

Chicken Marsala and pan saucesDry sherry is an excellent substitute in these dishes. Use it in a one-for-one ratio. Madeira is also a very close match and can be used in the same way. Both options will create a sauce with a similar savory depth to one made with Marsala.

Braises and rich saucesMadeira is a great choice for slow-cooked dishes and robust sauces. Its flavor holds up well to longer cooking times. For very rich, dark sauces, a sweeter fortified wine like port can also work, but be mindful that it will add more sweetness than dry Marsala.

DessertsFor desserts that call for sweet Marsala, port is the best substitute. Use it in an equal amount. Its sweetness and fruity notes are a good complement to custards and other sweet preparations.

What to expect when you substitute

While substitutes can work well, they will slightly alter the final taste and aroma of your dish. Fortified wines like sherry, Madeira, and port are the closest alternatives and will result in a dish with a similar flavor profile and complexity.

Using a non-alcoholic substitute like broth with balsamic vinegar will produce a different result. This mixture provides the liquid and a touch of savory acidity needed for a sauce, but it will not have the same depth or nuanced flavor that comes from a fortified wine. The final sauce will be noticeably lighter and less complex. Because you are creating a new balance of flavors, we suggest tasting and adjusting the seasoning of your sauce before serving.

Sources and method

• Substitution ratios: common equivalents from US university extension substitution tables and standard cookbooks, cross-checked by the editors

Last checked October 21, 2026.