Vermouth can make a great replacement for wine in recipes.
One night we had no white wine in the house when Bryan went to make one of my favorite dishes, a chicken and garlic stew that calls for a hardy addition of white wine.
I did have plenty of white vermouth in the fridge, which he hit upon trying instead of beer, which is the usual go-to replacement. We really liked the result, so when he made it again last night, he replicated the experiment, again to our great delight. The broth came out really rich and flavorful.
This is a dish we usually prefer as leftovers (and i generally eschew leftovers), but made with vermouth, it’s actually as good, maybe even better, right off the stove.
{ 2 comments… read them below or add one }
I have discovered this independently. You are certainly correct.
Also, try Cream sherry, which is phenom for cooking. Adds a wineness, a sweetness, and a caramelly buttery richness. I use it in my favorite doctored cake. Take a duncan hines yellow cake, sub sherry for liquid, add an extra egg, add dry package of butterscotch pudding mix and tsp fresh grd nutmeg. Mmmmmm.
I on the other hand, must now try vermouth in a stew or two. Sounds great!
Hearts full of youth, hearts full of truth, three parts gin to one part vermouth.