i was just faced with this problem in a soup recipe. i think it depends on the recipe but a lot of people said apple cider may work.... here are some other suggestions though
White vermouth is the accepted sub.
June is a trusted source on General Cooking.
My sister and I have found that flat Dr. Pepper used in place of dry Sherry gives an almost identical flavor to the finished dish. I know that sounds weird, but it works!
WOW! I'm look up recipes with Sherry just so I can try your sub! That's just brilliant!
I use sweet vermouth if I am out of sherry.
Please enter a valid email address.
Well played. You deserve a cookie.
Community member em-i-lis cooks from Amanda & Merrill's new book
Make Weeknight Cooking Smoother and Stress-Free
Almond Apple Pie
This Week's Fall Cookbook Cake Parade
Jet black desserts—boo!
Unexpected Places We Found Food This Week
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.