Usually it's sherry, but you can use whichever you prefer the taste of.
Dry vermouth, but use a little less.
sherry
Sometimes.
Some popular recipes that use dry cooking sherry as an ingredient include shrimp scampi, chicken marsala, and beef stir-fry.
The best cooking sherry to use in recipes is one that is labeled as "dry" or "fino." These types of sherry have a more subtle flavor that won't overpower the dish you are preparing.
Sherry is a type of fortified wine, meaning that after the initial fermentation and aging process, another spirit is added.
No, because sherry is red and it tastes different, so unless you want your food to change color and taste, don't substitute sherry for white wine.
A dry port, marsala, a dry sherry or even beef stock may be used as a substitute to madeira.
You can use half and half to make creamy sauces, soups, coffee drinks, and desserts like ice cream or custard.
You can substitute dry sherry, white wine, or chicken or vegetable broth for dry Marsala wine in a recipe.
For a Newburg sauce, a dry sherry is typically preferred, as it complements the richness of the dish without adding excessive sweetness. A good choice would be a dry Fino or Amontillado sherry, which enhances the flavors without overpowering them. If you prefer a slightly sweeter note, a medium sherry like an Oloroso can also work well, but use it sparingly to maintain balance.
You can substitute dry sherry or mirin for Shaoxing wine in your recipe.