Out of Marsala wine, one case

Can you substitute sherry for Marsala wine?

5 options, ranked, with the exact amount

Use thisBest of 5 options

Use Dry sherry

Same amount as the Marsala wine

Yes. Use the same amount of dry sherry in place of dry Marsala in chicken Marsala and other pan sauces. Amontillado or oloroso is closest; fino is paler and sharper. The sauce comes out nuttier, drier and less caramel-sweet, so taste it and add a pinch of sugar if it is sharp. For a dessert that calls for sweet Marsala, use cream sherry in the same amount.

Verdict —: Tweak it
The tweak —: Use the same amount, reduce it as the recipe says, then taste and add a pinch of sugar if the sauce is sharp.
Best for —: chicken and veal Marsala

One casethe full Marsala wine card

Every option, one card

Ranked

Marsala wine substitutes compared
#	Substitute	Instead of Marsala wine	Verdict
1	Dry sherrychicken and veal Marsala	Same amountTweak it	Tweak it
2	Cream sherrytiramisu	Same amountTweak it	Tweak it
3	Dry sherry + sweet vermouthchicken Marsala when plain sherry tastes too lean	½ cup dry sherry + ½ cup sweet vermouth per cupTweak it	Tweak it
4	Dry Madeiraany savory recipe that calls for dry Marsala	Same amountWorks	Works
5	Cooking sherrypan sauces and soups in a pinch	Same amountYou'll taste it	You'll taste it
Not a swap	Sherry vinegar	not a swapNot for this	Not for this

What changesWhat changes, option by option5 options

Dry sherry

nuttier and drier, with less of the raisin and caramel

A fortified wine like Marsala, with a similar nutty character and less sweetness. Amontillado and oloroso are darker and closer; fino and manzanilla are pale and crisp.

Best for: chicken and veal Marsala, mushroom pan sauces, soups and braises
Prep: Use the same amount, reduce it as the recipe says, then taste and add a pinch of sugar if the sauce is sharp.
Where it fails: Desserts that call for sweet Marsala, such as zabaglione and tiramisu, where dry sherry tastes thin. Use cream sherry there.

Cream sherry

sweet and raisin-like, close to sweet Marsala

Sweetened sherry, dark and raisin-like. It stands in for sweet Marsala, which is the one desserts call for.

Best for: tiramisu, zabaglione, trifle, cakes and poached fruit
Where it fails: A savory pan sauce that expects dry Marsala comes out sweet. If cream sherry is all you have, finish the sauce with a squeeze of lemon juice.

Dry sherry + sweet vermouth

rounder and sweeter than sherry alone, with an herbal note

Half sherry and half sweet red vermouth. The vermouth adds the sweetness, color and body that sherry lacks next to Marsala.

Best for: chicken Marsala when plain sherry tastes too lean, braises, dark pan sauces
Where it fails: Desserts: vermouth is flavored with herbs and bitter botanicals, and they show.

Dry Madeira

very close to Marsala

If you are choosing a bottle to buy and cannot find Marsala, Madeira is a closer match than sherry: the same cooked, caramel character.

Best for: any savory recipe that calls for dry Marsala, pan sauces, gravies
Where it fails: Sweet Madeira, labeled Bual or Malmsey, in a savory sauce. Buy Sercial, Verdelho or Rainwater for cooking.

Cooking sherry

flat and salty next to drinking sherry

Sherry sold with salt added, shelved near the vinegars. It works in a savory sauce as long as you account for the salt.

Best for: pan sauces and soups in a pinch
Prep: Leave out the recipe's salt and season only at the end, after the sauce has reduced.
Where it fails: Desserts, always, and any sauce that is reduced hard, because the salt concentrates as the liquid boils away.

Sherry vinegar

sharply sour

It has sherry in the name, but it is vinegar: far more acidic, with no sweetness and no alcohol to speak of.

Best for: nothing in place of Marsala
Where it fails: Used cup for cup it makes the dish inedibly sour. A teaspoon can sharpen a finished sauce; it cannot replace the wine.

Tips for substituting Marsala wine

4 tips

Chicken Marsala: pour in the sherry, let it simmer until reduced by about half, then add the stock. Sherry is drier than Marsala, so taste before serving and add a pinch of sugar if needed.
For ¼ cup Marsala use ¼ cup sherry; for ¾ cup use ¾ cup. The amount does not change, only the sweetness.
Match the style: dry sherry for dry Marsala in savory food, cream sherry for sweet Marsala in desserts.
Fino sherry fades within about a week of opening, even in the fridge. Amontillado and oloroso hold for a few weeks, so they are the better bottles to keep for cooking.

Questions

5 questions

Can I make chicken Marsala with sherry?

Yes. Use the same amount of dry sherry, amontillado if you have it. The sauce is a little drier and nuttier than the original and still tastes right with the mushrooms. Add a pinch of sugar at the end if it is sharp.

Can I use cooking sherry in place of Marsala?

In a savory dish, yes, in the same amount. Cooking sherry is salted, so leave out the recipe's salt and season at the end. Do not use it in a dessert.

Are sherry and Marsala the same thing?

No. Both are fortified wines, which is why they swap well. Sherry comes from the Jerez region of Spain and Marsala from Sicily. Marsala is generally sweeter, darker and more caramel-like; dry sherry is leaner and nuttier.

Can I use sherry in place of Marsala in tiramisu?

Yes: use cream sherry in the same amount. It is sweet and raisin-like, close to the sweet Marsala the recipe expects. Dry sherry works if you stir in a little sugar first, about 2 teaspoons per ½ cup, to taste.

Is sherry or white wine the better substitute for Marsala?

Sherry. It is fortified and has the nutty, aged flavor that table wine lacks. If white wine is what you have, mix 1/3 cup dry white wine with 2 tablespoons of brandy for each ½ cup of Marsala.