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    You are in: Home / Community Forums / Cooking Q & A / Dry Sherry
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    Dry Sherry

    crawfish pie
    Wed Mar 27, 2002 5:00 pm
    Food.com Groupie
    I would like to try making recipe #14897 and it calls for dry sherry but I dont have any:(Can anyone reccomend a substitute,if there is one.Thanks!!
    MEAN CHEF
    Wed Mar 27, 2002 5:44 pm
    Food.com Groupie
    ANY dry white wine.
    crawfish pie
    Wed Mar 27, 2002 6:42 pm
    Food.com Groupie
    I found a site that says I can sub vanilla extract but just use a lot less.Does this sound right?And how much would be a lot less?The recipe calls for 1 Tbls.I think ill take your advice MeanChef.Thanks.
    HeatherFeather
    Thu Mar 28, 2002 12:21 am
    Food.com Groupie
    I wouldn't choose the vanilla in a recipe calling for dry sherry, unless it is a dessert. I usually sub vanilla for "cream sherry" in dessert recipes when I am serving the recipe to children. "Cream sherry" is rather sweet, but is not creamy at all - it is a golden colored liquid much like cognac or brandy only very sweet. In place of dry sherry,however,I would go with a slightly fruity white wine (such as Pinot Grigio).
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