My Go-To Sauce For Everything!
Say hello to my current obsession: Marry Me Sauce! A rich, creamy sauce flavored with garlic, sun-dried tomatoes, basil, and typically made with cream. In my version, I use coconut milk, not because I’m dairy-free (there’s actually a good deal of cheese in here!), but because I prefer the lighter texture and subtle sweetness that results.
If you’re familiar with this sauce, it’s likely from the viral marry me chicken, but I assure you it’s also fantastic with other meats or seafood, such as salmon, shrimp, or trout. Vegetarians could easily serve this with roasted mushrooms, crispy tofu, or pan-seared halloumi. The possibilities are endless!
For more elevated, restaurant-worthy dinners at home, try my creamy sun dried tomato pasta or this marry me chicken soup next!
A Few Ingredient Notes From Recipe Testing
I’ve made some variation of this sauce at least two dozen times. Here are my best tips:
- Fresh basil is a must. Sorry, not sorry. While the small bit of dried oregano is fine, because there’s an abundance of basil, use fresh and really let it shine.
- Sun-dried tomatoes: I strongly prefer the ones packed in olive oil.
- White wine: Be sure to use something nice enough to drink. The flavor will concentrate as it reduces.
- Canned coconut milk: I prefer this to heavy cream, as it makes the resulting sauce eat so much lighter. There’s still dairy in the form of mascarpone and Parmigiano Reggiano (use the real stuff, it’s much more flavorful!).
- Another non-negotiable: fresh lemon juice. The burst of acidity helps to balance the creaminess of the sauce and brightens the flavors. Lime juice works well too!
Leafy greens are always welcome! I’ve stirred in fresh baby spinach, arugula, chopped kale, and watercress. All cook down beautifully.
Substitutions That Make Sense
- Creme fraiche and Greek yogurt work well, but sour cream was too tangy.
- Grated Pecorino Romano is fantastic.
- No issue with replacing dried oregano with Italian seasoning or dried thyme.
- Aleppo pepper is fantastic here!
Quick & Easy Instructions
Ari’s Best Tips From Recipe Testing:
- When adding wine, be sure to use something nice enough to drink. The flavor will concentrate as it reduces.
- After adding veggies, stir in fresh lemon juice. The acidity balances the creaminess of the sauce and brightens the flavors. Lime juice works well too!
If you like this recipe, I think you’ll absolutely adore my Tuscan-inspired pan-seared salmon with tomatoes and cream sauce!
Best Enjoyed Fresh
I do not recommend freezing the sauce, it’s definitely best enjoyed fresh. Cream sauces really don’t do well when they’re frozen and even though the marry me sauce is made with coconut milk, it can become a little grainy as it thaws.
As Versatile As It Is Delicious!
I love to serve this sun-dried tomato sauce over steamed white or brown rice, which does an exceptional job of soaking it up. Alternatively, you can enjoy it over pasta, mashed potatoes, or with crusty bread. Try one of these easy marry me recipes next:
I will for sure be testing this with pan-seared scallops next.
It’s creamy, comforting, versatile, and downright crave-worthy—yet easy to make! If you give it a try (and you really ought to!), I’d love for you to leave a star rating and review below!
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Marry Me Sauce (For Poultry, Seafood, or Pasta!)
Equipment
Ingredients
- 2 Tbsp unsalted butter
- 1 medium shallot, finely chopped
- ½ tsp kosher salt
- ½ cup fresh basil, finely chopped
- ½ cup sun-dried tomatoes, roughly chopped
- 3 cloves garlic, finely chopped
- ½ tsp dried oregano
- ¼ tsp crushed red pepper flakes
- 1 Tbsp tomato paste
- ½ cup dry white wine or chicken broth or seafood stock depending on the protein being cooked
- 1 (13.5) oz can coconut milk
- ¼ cup mascarpone cheese
- ¼ cup Parmesan, grated
- 2 cups baby spinach or other vegetable, optional
- ½ medium lemon, juiced
Instructions
- Cook the shallot. Melt 2 Tbsp unsalted butter, then add chopped shallot and season with ½ tsp Kosher salt. Cook, stirring occasionally, until translucent, about 3-5 minutes. Add ½ cup chopped fresh basil, ⅓ cup chopped sun-dried tomatoes, 3 cloves of garlic, ½ tsp dried oregano, and ¼ tsp crushed red pepper flakes. Cook for 1-2 minutes, until very fragrant.
- Make the sauce. Stir in 1 Tbsp tomato paste, breaking up with a spatula until dissolved, then pour in ½ cup dry white wine. Use a spatula to scrape up any browned bits off the bottom of the pan. Cook for 1-2 minutes, allowing the wine to reduce by about half, then pour in 1 can of coconut milk. Bring to a boil, then reduce the temperature to a simmer.
- Add cheese. Stir in ¼ cup mascarpone cheese and ¼ cup grated Parmesan, then add 2 cups spinach (or other vegetable, if using). Cook until the spinach is wilted (or the vegetable is cooked through). Squeeze half a lemon right on top, then stir well. Taste and adjust seasoning as needed. Enjoy!
Notes
- Make-ahead: Prepare the sauce ahead of time, then refrigerate for up to 2 days. Before serving, cook the meat, seafood, or poultry of your choice, then add it to sauce that’s been reheated gently on a stove top.
- I do not recommend freezing the sauce, it’s best enjoyed fresh.
Let us know your thoughts!