When a recipe calls for "sherry", what are guidelines for deciding what type of sherry to use--dry, golden, cream, etc? Thanks.

  • Posted by: ellenl
  • September 24, 2010
  • 2214 views
  • 4 Comments

4 Comments

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phyllis
phyllis September 24, 2010

It's my experience that when sherry is called for, it's dry sherry.

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ellenl
ellenl September 24, 2010

Thank you for your help!

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ShieldCook7
ShieldCook7 September 24, 2010

Yeah, dry sherry and always go like 2-3 T. more depending on size of recipe

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ellenl
ellenl September 24, 2010

Many thanks!

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