Monita is a Recipe Tester for Food52
It will last 3-6 months in the fridge. You can use it with any recipe that you might use a dry white wine
I've heard lots of opinions on this and the bottom line seems to really depend on dry vs sweet vermouth (dry, like yours, has a shorter life once opened), storage methods (fridge or not; vacuvin or similar used or not) and finally -- what you want to use it for. As a fortified wine, it becomes a "lesser" grade with time, so could still be used for cooking with good results for probably as long as a year; however, for a fabulous martini (or even just vermouth on the rocks), you will want a freshly opened bottle -- something that has been open (and fridge stored) less than a month.
I think Julia Child was the first I knew to recommend using dry vermouth as a substitute for white wine in recipes...maybe in the early '70's when I first watched her show on PBS. I've been doing it ever since with usually great results.
In my house we do not put the vermouth in the fridge and it is still good so I do not think you need to.
Thanks! I am not a martini drinker so it will mostly be for cooking. Maybe I will break out "Mastering the Art of French Cooking" and pick out a few things to try with it.
I first learned about cooking with vermouth with this recipe:
now I use white vermouth for a pork pan sauce - it also pairs so nicely with fennel!
Cynthia is a trusted source on Bread/Baking.
Vermouth is a wonderful and inexpensive sub for white wine. As for the remainder, if you're not a fan of martinis, now might be a good time to try some!
Many years ago, an Aunt of mine advised me that if I was making rice for a dinner party it was worth using dry vermouth instead of water
Vermouth is a great addition to fish dishes that have a tomato braising liquid base. It gives a great flavor.
Vermouth is a "fortified" wine so will last after opening if kept cool and dark. The fridge is okay as is wine fridge. It will start to darken a bit and should be used within 6 months or 8 max.You can use it for poaching fish, poaching eggs, deglazing any pan after frying meat. Can put a bit in salad dressing, or mix into jam for your morning toast and jam.Better yet, enjoy learning to have a martini at 5pm each night !Buy small bottle of none of the above appeals. I Buy the big bottle if you like martinis, and learn to use in more and more recipes.
Please enter a valid email address.
Well played. You deserve a cookie.
Psst: Lentils keep just as long as dried beans but cook much faster
Lentils + Sausage + Cheese
How the Pros Cut Citrus
5 Recipe-Writing Quirks That Bug a Professional
Want Great Hummus?
Super Sesame-y Sesame Noodles
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!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)