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

Question

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

ellenl · Answer

Many thanks!

ShieldCook7 · Answer

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

ellenl · Answer

Thank you for your help!

phyllis · Answer

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