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Old 05-24-2007, 07:41 PM   #1
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ISO a substitution for vermouth - fish dish

I'm making out my shopping list for this week. One thing I"m making is a swordfish in a sage vermouth cream sauce.

I only need 1/4 cup of vermouth. Are there any substitutions? I saw a similiar question, but it was about another alcohol.

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Old 05-25-2007, 08:23 AM   #2
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I'm thinking a dry white wine would work.
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Old 05-25-2007, 08:31 AM   #3
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almost any dry white wine will work. dry vermouth is a fortified wine which will keep a long time as a cooking wine, it has herbs infused with it and you can purchase small bottles. It is also not expensive. So having some is not a bad thing. If you are trying to avoid using alcohol, get a white dry grape juice or de alcoholized wine like Fre.
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Old 05-25-2007, 08:36 AM   #4
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You're right, it does keep a long time. I usually buy a half bottle of Noilly Prat to have on hand.
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Old 05-25-2007, 09:32 AM   #5
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Unless a special dish calling for a special white wine, Noilly Prat (vermouth) is all I use for white wine in recipes. And, it keeps forever, so it's great to have on hand.
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Old 05-25-2007, 09:44 AM   #6
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You don't say why you are looking for a substitute. That will matter. Are you looking to stay away from alcohol or do you not want to buy something just to use a 1/4 cup?
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Old 05-25-2007, 10:36 AM   #7
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I agree with GB -- it's a vermouth sauce. Why not use vermouth?
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Old 05-25-2007, 11:39 AM   #8
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Quote:
Originally Posted by Loprraine
You're right, it does keep a long time. I usually buy a half bottle of Noilly Prat to have on hand.
and on the other hand, I buy as large a bottle as I can find, because it keeps so well, and ensures it will be a longer while before I run out!

I too use Noilly Prat whenever white wine is called for. There are (I think) 15 herbs in the vermouth, to add character to your dish!
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