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Finding substitutes for sherry in the kitchen is important, as this is a rather common cooking ingredient, but not one that everyone has around the house!
What is Sherry?
Sherry is a Spanish fortified wine, which is often enjoyed as an aperitif. It is often used in cooking sweet or savory dishes. There is a range of substitutes for sherry that can work in a recipe, according to your taste and desired effect.
Substitutes for Sherry
You may need to find a good substitute for sherry if you don’t have a bottle readily on hand, or if you are trying to avoid salt added to it, so consider a quality dry sherry for lower sodium and added complexity.. Remember, cooking-grade sherry has a significant amount of
- Apple cider vinegar: Apple cider vinegar (ACV) can be used in equal measure and will impart the same amount of acidity and brightness to your dish.
- Rice wine vinegar: Rice wine or red wine vinegar may have some of the flavors you seek. If you are following a total avoidance of alcohol, you may want to skip using different kinds of wine vinegar as they do still contain some level of alcohol.
- Vanilla extract: Vanilla extract will give warmth and aroma to complementary .
- Orange juice: Orange juice and pineapple juice can both be used in equal measure for a pop.
- Peach and apricot juice: Experiment with peach and apricot juice as well! However, consider diluting this substitute with water if the is too thick.
- Dry or white red: One of the best substitutes for sherry is an equal measure of dry red or white wine, especially while making soups, stews, and . Dry red or white wines are fine substitutes, and the character of any variety can influence your recipe with amazing and depth. You can add a pinch or two of brown sugar since sherry is typically a slightly sweeter wine.
- Fortified wine: Port, Marsala, and Madeira wines are all fortified wines, just like sherry, and can substitute in most recipes quite easily.
Word of Caution: Cooking with according to a study by the U.S. Department of Agriculture’s Nutrient Data lab.results in only some loss of alcohol content. Foods baked or simmered in alcohol can retain anywhere from 4 percent to 85 percent of the alcohol,