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~ What is a good nonalcoholic equivalent of Sherry based on taste for cooking? ~

~ What is a good nonalcoholic equivalent of Sherry based on taste for cooking? ~

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  1. I'm not sure there is one; it's so unique. Why don't you just use regular Sherry and boil off the alcohol? This is for cooking rather than drinking straight up, yes?

    10 Replies
    1. re: acgold7

      Na, I don't think it's that unique. I'm sure there are many similar options based an taste.

      1. re: designparadise

        LOL -- you asked the question!!!

        i agree, sherry flavor is unique.

        1. re: designparadise

          Pray tell, what are these many similar options?

          1. re: designparadise

            Care to share those *many options* you are sure exist, but still bother to ask about on this board?

          2. re: acgold7

            Alcohol doesn't "evaporate" or "boil off" to the extent most people generally believe:

            "Truth or Fiction: Does alcohol burn off in food?"

            1. re: Antilope

              I learn something new here at chowhound al the time. Thanks for the post.

              1. re: Antilope

                True, but that study discusses adding alcohol to existing liquid. If you vigorously boil a bottle of Sherry in a saucepan by itself until it's reduced by half, virtually all of the alcohol will be gone. What remains will have about the same alcoholic content as a glass of refrigerated supermarket orange juice.

                But the point is moot, as from other posts it seems the OP just wants a cheaper alternative, and is not committed to avoiding alcohol per se.

                1. re: acgold7

                  do we know what the OP is seeking, really -- or rather "why"? i looked at the OP's other posts and they seem to have a theme.

                  as to the alcohol in o.j., i'm curious. how much is that?

                  1. re: alkapal

                    Minimal, less than 0.5%. But it's there.

                    As far as the OP, he/she has a bunch of similar threads, and in one of them he/she posted that he/she just didn't feel like going out and buying all these ingredients and the recipes were just too much trouble or too complicated. I suppose that's a valid viewpoint, but it seems to me that these ingredients are usually specified for a reason and some have unique flavors that can't really be duplicated.

                    He/she also seems to be obsessed with boiling or steaming meat, which I can't quite figure out.

                    As far as this specific question goes, I'm skeptical that Sherry Vinegar would be very good -- vinegar is vinegar and it would, in my opinion, add a distinct vinegary sourness that Sherry itself wouldn't, no matter how little you used. When you think about the flavor profile that Sherry has, I can't think of much else -- maybe Port -- that comes close.

                    1. re: acgold7

                      In terms of flavour profile, any of the fortified wines will be about there - port, madeira, marsala or commandaria. No help to the OP, as they're equally alcoholic.

            2. Try a mixture of sherry vinegar and apple juice or broth.

              1. Okay, what is a sufficient similarity? Sounds like apple juice and vinegar would be fine? Say a 4:1 ratio

                2 Replies
                1. re: designparadise

                  Why not use a nonalcoholic white wine?

                  1. re: designparadise

                    That would be way too sweet. I'd probably use chicken broth with some vinegar. What are you making?

                    1. Unless the sherry was forming a very significant part of the recipe, I'd just leave it out.

                      There are non-alcoholic versions of some aperitifs available (I regularly buy a vermouth substitute) but I don't know of one for sherry

                      1. Kay, balsamic vine or almost any vinegar would be fine. Nonalcoholic white wine is fine too.

                        Recipes ask for too much and it doesn't even taste that good for the workload :)


                        Thanks community!!!

                        1 Reply
                        1. re: designparadise

                          who is "kay"?

                          and you say balsamic vine [sic] or any vinegar would be fine, and post several links.

                          i don't get it.

                          and i do not think vinegar is going to give you an equivalent…. sherry is not sour.

                        2. I know this question has been answered, but I wanted to also add that a little verjus could be used.

                          Also, there are alot of different flavor profiles of sherry from lighter, more dry finos to dark, rich and sweet cream sherries. So, depending on the flavor profile of the dish, your choice of what to use must be taken into consideration. I would not use a cream sherry with a seafood dish.

                          What was the reasoning behind not using sherry, and what dish were you making?

                          1 Reply
                          1. re: jameshig

                            >>>What was the reasoning behind not using sherry, and what dish were you making?<<<

                            inquiring minds want to know.

                          2. If a recipe calls for dry sherry I use apple cider vinegar. It's not the same, but it adds an acid kick and a floral note.