What can I substitute for marsala in a recipe? What can be substituted for white wine in cooking? Does broth or chicken stock work? Does plain water work? How much will it change the flavor or consistency?
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The usual culinary uses of Marsala are in flavoring desserts. Other fortified dessert wines can be used, such as sweet Madeira, Muscat de Rivesaltes. If you want to avoid the alcohol, white grape juice with a spoonful of honey could be used, but it is not going to "taste the same". There are white wine and red wine substitutes commercially available, which do not contain alcohol. The directions will tell you how much to substitute for the wine in your recipe. You will have to look hard in specialist shops to find them. There is an excellent one from New Zealand called Vincon. If you substitute for wine with other things (broth, stock, fruit juice, water etc), you will probably get an edible result, but of course the flavor will not be the same. If you substitute "volume for volume" the consistency should be similar. Here's a link to a page which has useful working substitutes for many things, including wine: http://olivechefs.wordpress.com/cooking-substitute-encyclopedia/ |
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Another option would be to substitute grape juice for it, it will change the flavor somewhat, or you can use a 'sparkling grape juice' as well. Mooch |
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