"I have a book called Substituting Ingredients by Becky Sue Epstein and Hilary Dole Klein. In that book they say that a good substitution for sherry is either an equal amount of Madeira or Port.
Another book I have called Food FAQs by Linda Resnik and Dee Brock says that you can use Madeira, Marsala, Port and Sherry interchangeably in equal amounts in a recipe. It also says that for a recipe that calls for 2 tablespoons of a heavy wine (one of those four listed above), you can substitute 1/2 cup dry red or white wine.
From http://www.gourmetsleuth.com/alcoholsubs... - a non-alcoholic substitution for sherry would be: 2 tablespoons sherry, substitute the following: 1 to 2 teaspoons vanilla extract or 2 tablespoons orange or pineapple juice.
To substitute sherry in a marinade: for 1/2 cup sherry use 1/4 cup vinegar + 1 tablespoon sugar + 1/4 water OR 1 tablespoon vinegar, plus chicken stock or water to make 1/2 cup.
If you want general substitutions (not measured substitutions) for sherry, you can try: Apple cider; non-alcoholic vanilla extract; coffee; or coffee syrup."
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Request: Substitution for Sherry in a Recipe
Archived on 10/26/2006
I am looking for something to substitute for dry sherry in a recipes. Does anyone know what will work? It's a soup recipe.
Thanks,
Anne
Answers:
RE: Substitution for Sherry in a Recipe
Substitute 2 Tablespoons bourbon or sherry
with...
1 to 2 teaspoon vanilla extract and 1 1/2 Tablespoon water, milk, apple juice or white grape juice (06/19/2004)
If you're not trying to avoid alcohol, try Hao Tsing wine (available in chinese supply store or in the import section of your grocery) or Sake. I've used gin on occasion, depending on the type of recipe.
Seagram's has a nice extra dry lime gin that works well in seafood. (06/21/2004)
