View Full Version : replacement for Marsala
10-12-2000, 05:57 PM
Hi, I want to make the grilled chicken w/ portabello (in sept.) but I don't have Marsala wine. Can I replace that with Sherry or white cooking wine (seasoned w/ lemon)?
I'd go with the Sherry, which would be better if it's a dry Sherry. A dry Madeira or Port would also probably work.
10-13-2000, 06:18 PM
Check the Cook's Thesaurus (switcheroo.com [no www]) for suggestions.
10-13-2000, 06:34 PM
Marsala has such a distinctive taste that I've never found a true substitute for it, or at least not for the dry marsala. For the sweet marsala, sometimes a sweet vermouth has come close -- but only if there are other strong flavors for it to mingle with. I'd never try a substitution, for example, in zabaglione, where the marsala flavor is crucial.
Has anyone here ever done a successful substitution? I, too, would be interested in knowing about it.
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