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Merrill is a co-founder of food52.
added over 1 year agoWhat's the recipe you're making?
Dry vermouth would be fine. If cooking to reduce, then plain chicken stock.
White dry vermouth is your best friend in both kitchen and martinis.
Dry Vermouth is my kitchen staple. Sherry is a close second, but adds some sweetness so decide based on your recipe.
Depends on what you are making and why you ask. If you simply don't have dry white wine in your larder and you are trying to flavor a sauce or deglaze a pan, then chicken or vegetable stock will work. If you are just seeking an alternative flavor, then white vermouth or sherry would work. If you want to avoid alcohol, then chicken or vegetable stock or just plain water would be fine.