Substitution for sherry

[Beth H]

I'm planning to make the chop suey from September 2000 tonight and don't have any sherry in the house. Is dry white wine an OK substitute? Or not?

[Zinnia]

Hi,
In the "Best of CL" cookbook that I have, it says that if the recipe calls for 2 T. sherry-substitute 1 to 2 t. vanilla, or 2 T. orange or pineapple juice. Hope this is of help. http://www.cookinglight.com/bbs/smile.gif Zinnia

[Ralph]

Plain white wine should be fine. You might try rice wine or mirin if you have those available, too. This passage is from Cook's Thesaurus (www.foodsubs.com):

Substitutes: port OR Madeira OR Mirin OR red wine + 1 teaspoon sugar (per cup of wine) OR dry white wine (for cream soups and sauces, poultry, or game) OR dry vermouth (for cream soups and sauces, fish, or poultry) OR muscatel (for desserts, fruits, baked ham) OR small amount of vanilla extract OR coffee (when making baked goods with chocolate or nuts) OR fruit juice (when making baked goods with fruit)

I'm sure it will turn out fine regardless. Bon Apetit!

[Carrie W]

We use rice wine as a substitute for sherry quite often, and it seems to work just fine.

I should mention that we use this substitution in our asian dishes. In fact, I've found that most "authentic" or "traditional" Chinese recipes call for rice wine, anyway.

[This message has been edited by Carrie W (edited 09-18-2000).]

[Ohioan]

I've often used dry vermouth as a substitute for sherry -- and for rice wine when I've run out of it.

Phoebe