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
  • 2369 views
  • 4 Comments

4 Comments

ellenl September 24, 2010
Many thanks!
 
ShieldCook7 September 24, 2010
Yeah, dry sherry and always go like 2-3 T. more depending on size of recipe
 
ellenl September 24, 2010
Thank you for your help!
 
phyllis September 24, 2010
It's my experience that when sherry is called for, it's dry sherry.
 
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