A sherry could be used, although sherries are usually drier than ports, but equal in alcohol content, so you might want to add a bit of sugar to make up the difference. Otherwise you could use any heavy-bodied wine, but might need to add a bit of cognac or brandy (both are distilled wines) to boost the alcohol content, since both sherry and port are fortified (high in alcohol).
A suitable substitute for ruby port in this recipe could be a sweet red wine or grape juice mixed with a bit of lemon juice for acidity.
Tomatoes are not the main ingredient of Bolognese Sauce, it is a meat sauce. Onion, celery, carrots, milk, seasoning and milk with minced meat and white wine will create an excellent sauce
You can substitute ruby port in a recipe with a combination of grape juice and a small amount of red wine vinegar or balsamic vinegar for a similar flavor profile.
Port is a Spanish /Portuguese wine That is much sweeter than most other red wines. For this reason Port can enpart a "sweetness" to a dish that a red table wine cannot. Port "reductions" are found in a lot of dessert applications... I would say an adequate substitute for port used for cooking would be adding sugar to any dark red table wine (cabernet savignon, shiraz, chianti, merlot, etc.)... 1 cup Port = 1 cup red table wine(+2 Tbsp sugar)...
You can substitute soy sauce, Worcestershire sauce, or miso paste for fish sauce in a recipe.
You can use soy sauce, Worcestershire sauce, or miso paste as a substitute for fish sauce in your recipe.
A suitable substitute for veal demi glace in recipes is a combination of beef broth and red wine reduced down to a thick, flavorful sauce.
A vegetarian substitute for Worcestershire sauce is soy sauce mixed with a dash of vinegar and a pinch of sugar.
An easy substitute for hoisin sauce is a combination of soy sauce, honey, and a touch of peanut butter.
You could substitute rice vinegar for cooking sherry. Rice vinegar has a mild, sweet flavor.
A suitable substitute for fish sauce in recipes is soy sauce or tamari, which can provide a similar umami flavor.
No, adding wine to a sauce will make it less salty.