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 proteins, such as salmon, shrimp, or trout. Vegetarians could easily serve this with roasted mushrooms or crispy tofu. The possibilities are endless!
For more easy and delicious dinner recipes, consider trying my creamy sun dried tomato pasta or this marry me chicken soup next!
What You’ll Need
- Oil and butter: You can use any olive oil or neutral oil plus unsalted butter for flavor.
- Finely chopped shallot or onion, which becomes sweet when sautéed.
- Fresh basil
- Sun-dried tomatoes — I strongly prefer the ones packed in olive oil!
- Aromatics: garlic, dried oregano and crushed red pepper flakes
- Tomato paste
- White wine
- Canned coconut milk (or heavy cream, if preferred)
- Mascarpone cheese and Parmigiano Reggiano (the real stuff is so much more flavorful!)
- Fresh lemon juice for a burst of bright acidity!
Optional add-in: spinach, arugula, chopped kale, watercress, or any other green you like. Add those veggies!
Ingredient Substitutions
- Mascarpone: try creme fraiche, Greek yogurt, or sour cream instead.
- Parmesan: grated Pecorino Romano is also a good choice.
- Dried oregano: you can use Italian seasoning or dried thyme.
- Crushed red pepper flakes: Aleppo pepper has a floral spice that I just adore! Would be fantastic in this sauce.
How To Make Marry Me Sauce
There’s a few things that make Marry Me Sauce distinctly marry me sauce:
- It’s got an abundance of sun-dried tomatoes and fresh basil. This is not the time to used dried herbs, but I promise the fresh basil is worth it.
- It has a slight kick from crushed red pepper flakes, which you really need because…
- It’s a cream sauce. Many recipes call for the use of heavy cream, but honestly I prefer it 9x out of 10 when made with coconut milk. It’s not that the rest of the sauce ends up being dairy-free (I add mascarpone cheese and grated Parmesan), but it eats a lot lighter, which I prefer. Cream sauces can feel weighed down and heavy.
Beyond those 3 rules, you can mix-and-match as you like, adding a little garlic (or a lot of garlic, as one does!), any greens you like (spinach wilts beautifully in the sauce), and aromatics like onion, shallot, or green onion.
FAQs
Answer
Ari’s Best Tips!
These are pretty straightforward and simple:
- Use fresh basil.
- If you’re adding white wine (which I recommend), be sure to use something nice enough to drink. The flavor will concentrate as it reduces.
- After you’ve added any veggies, stir in some fresh lemon juice. The acidity helps to balance out the creaminess of the sauce and brightens the whole thing right up.
Make-Ahead, Leftovers, & Storage
You can prepare the sauce ahead of time and store it in a container in the refrigerator for up to 2 days. When you’re ready to eat, simply cook the protein of your choice and add it to sauce that’s reheated on a stove top.
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.
Proteins To Pair It With
I love to serve this sauce over steamed white or brown rice, which does an expert job of soaking up the sauce. You can also enjoy it over pasta, mashed potatoes, or with crusty bread. Try one of these easy marry me recipes next:
You could also make a vegetarian version and serve this with roasted mushrooms, tofu, or pan-seared halloumi cheese.
Truly, the most versatile sauce for any protein! Whether you’re craving salmon, shrimp, scallops, chicken, pork cutlets, or simply want a rich, creamy sauce for white beans or sautéed mushrooms, Marry Me Sauce has it all.
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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
- You can prepare the sauce ahead of time and store it in a container in the refrigerator for up to 2 days. When you’re ready to eat, simply cook the protein of your choice and 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.
Nutrition
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