Dry Marsala

Once opened, dry Marsala should be stored in a cool, dark place (like a pantry or cellar). It will keep for several weeks to a couple of months, but its flavor will gradually diminish.

Use dry Marsala to deglaze the pan after searing meat like chicken, veal, or pork. It adds a wonderful depth of flavor.

It's excellent in sauces, particularly those served with mushrooms or creamy accompaniments.

Don't be afraid to experiment with it in stews and braises for added complexity.

Veal Saltimbocca

Chicken Marsala

Mushroom sauces

Cream sauces

Rich meat stews

Confusing dry Marsala with sweet Marsala for savory cooking. Sweet Marsala is best for desserts or some dessert sauces.

Using an opened bottle that has been sitting out for too long, as the flavor will have oxidized and weakened.