Marsala substitutes
The best substitute for marsala is dry madeira: 1:1. The closest fortified wine, similarly nutty and oxidised. Match dry to dry and sweet to sweet, since both come in either style.
Why it matters. A fortified Sicilian wine, nutty and slightly oxidised. It gives chicken marsala and zabaglione their caramel-edged depth. Dry and sweet Marsala are not interchangeable, so check which one the recipe means.
BestDry Madeira
●●●●●1:1
Keeps the flavour, sweetener, liquid and acid roles.
The closest fortified wine, similarly nutty and oxidised. Match dry to dry and sweet to sweet, since both come in either style.
Dry sherry
●●●●○1:1, adding 1/2 tsp sugar per 1/4 cup if the recipe calls for sweet Marsala
Keeps the flavour, sweetener, liquid and acid roles.
Nutty and oxidised in the right way, just drier and lighter-bodied. The added sugar closes most of the remaining gap.
Dry white wine + brandy
●●●●○Per 1/4 cup Marsala: 3 tbsp dry white wine + 1 tbsp brandy + 1/2 tsp sugar
Keeps the flavour, sweetener, liquid and acid roles.
Rebuilds the fortification and the sweetness from two common bottles. It lacks the oxidised, raisiny note, so the sauce tastes fresher and brighter.
Port
●●●○○1:1, and cut sugar elsewhere
Keeps the flavour, sweetener, liquid and acid roles.
Sweeter, heavier and red, so it will darken a pale chicken marsala considerably. Best where the recipe wants sweet Marsala.
Dry vermouth + sugar
●●●○○Per 1/4 cup: 1/4 cup dry vermouth + 1/2 tsp sugar
Keeps the flavour, sweetener, liquid and acid roles.
Herbal and botanical rather than nutty, which shows badly in a simple sauce. Fine where mushrooms and garlic can cover for it.
Stock + brown sugar + sherry vinegar
●●○○○Per 1/4 cup: 1/4 cup chicken stock + 1 tsp brown sugar + 1 tsp sherry vinegar
Keeps the flavour, sweetener, liquid and acid roles.
Alcohol-free and it keeps the sauce balanced, but the result is a savoury pan sauce rather than anything resembling marsala.
White grape juice + brandy
●●○○○Per 1/4 cup: 3 tbsp white grape juice + 1 tbsp brandy; for no alcohol, use all juice plus 1 tsp sherry vinegar
Keeps the sweetener, liquid and acid roles; loses flavour.
Sweet and fruity with none of the fortified depth. Drop the brandy as well and the sauce also loses alcohol's ability to lift and carry aroma.
Other liquid substitutes
Measuring by weight instead? Use the kitchen converter.