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Old 04-27-2014, 12:26 PM   #11
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Quote:
Originally Posted by Steve Kroll View Post
Assuming it's somewhat salmon colored, I would add a little white wine to a tomato cream sauce. It's my experience that red wine will turn it an unnatural shocking pink hue.
About 30 years ago (yup, I did say 30), I made a fish sauce using red wine. It tasted good, but oh, boy, it was ugly. TO THIS DAY, my family teases me about the pink fish sauce. Stay away from the red in this case.
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Old 04-27-2014, 02:53 PM   #12
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Originally Posted by menumaker View Post
I was thinking vodka CraigC and then I saw your post OR white vermouth is good
As Menumaker says, white vermouth is a good substitute (or even in its own right) for use with fish. The extra advantage is that (if you aren't drinking the white wine with the dish) vermouth will keep longer than wine.
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