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To substitute any marsala wine alternative in marsala sauce, it’s a simple one-to-one ratio; if the recipe calls for one cup of marsala wine, you would alternatively use one cup of sherry, port, or pinot noir. That said, there are a few tricks and guidelines to consider for each alternative.
It’s important to use dry or sweet sherry instead of cooking sherry. Cooking sherry’s elevated sodium content negates the sweetness found in marsala that you’d need to compliment the other ingredients in marsala sauce. Even dry sherry might need some added sweetness, in which case you could replace half the sherry with sweet vermouth.
Port is heavier and sweeter than Marsala, but it comes in numerous varieties, ranging from very dry to sweet. If you want to mitigate sweetness in your marsala sauce, you can opt for the driest port to substitute marsala wine.
When substituting Pinot Noir for marsala wine, the same one-to-one ratio applies. Pinot Noir is significantly less sweet than port and sherry. If you want a sweeter profile, you can add a spoonful of white or brown sugar to your sauce.
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