So if you have no dry white wine or no access, here are some possible substitutes:
dry red wine
more chicken broth
water
dilute vinegar (about 1 oz plus 7 oz water)
apple cider (hard or not)
white grape juice
dilute citrus juice (maybe about 2 oz juice and 6 oz water to replace the cup of wine)
diluted pomegranate molasses (1 oz and 7 oz water)
...what you're looking for is liquid and some interesting slightly acidic taste. The sweet vermouth is possible but probably not the most harmonious taste to add.
Nancy is right (as usual). Definitely don't use the sweet vermouth. I like the idea of diluted pomegranate molasses! I'd add some mustard to the sauce later in the game. And some finely chopped rosemary to the braising liquid now, if no other herbs are called for in the recipe. ;o)
One thing the recipe author may be trying to do is to add some acidity. If that's the case (we don't know since you didn't mention the recipe), you might be able to substitute with lemon juice or a mild vinegar (apple cider? rice wine?) heavily diluted with water.
Again, it really depends on the recipe. Review the recipe carefully and try to figure out why the author is adding the dry white wine.
In cooking, dry vermouth would actually be a better substitute than sweet—and since the alcohol content is slightly higher you might need to cook it off for a bit longer than called for in the recipe.
I'd use vegetable or chicken broth instead of sweet vermouth, just to be safe.
It will definitely alter the recipe in question. The recipe author specifically calls for a non-sweet wine and with sweet vermouth, you are adding sugar as well as bitterness (that's a characteristic of vermouth).
In a way, it's like replacing ketchup with sriracha in a recipe.
Ultimately it depends on the recipe and how acceptable you are to deviating from the recipe author's original vision. Heck, your version might be better, but that's entirely your call.
9 Comments
dry red wine
more chicken broth
water
dilute vinegar (about 1 oz plus 7 oz water)
apple cider (hard or not)
white grape juice
dilute citrus juice (maybe about 2 oz juice and 6 oz water to replace the cup of wine)
diluted pomegranate molasses (1 oz and 7 oz water)
...what you're looking for is liquid and some interesting slightly acidic taste. The sweet vermouth is possible but probably not the most harmonious taste to add.
Again, it really depends on the recipe. Review the recipe carefully and try to figure out why the author is adding the dry white wine.
Thank you so much. ;o)
I'd use vegetable or chicken broth instead of sweet vermouth, just to be safe.
There might be other solutions, depending on the food involved.
What recipe, what food has the dry white wine?
In a way, it's like replacing ketchup with sriracha in a recipe.
Ultimately it depends on the recipe and how acceptable you are to deviating from the recipe author's original vision. Heck, your version might be better, but that's entirely your call.