Dry Sherry

Preferred Brand: Dry Sherry - Taylor

Budget Bargain - $5.67 (750 ml)

Carb Bargain - .41g Carbs/1 fluid ounce

Taylor Dry Sherry is a carb and dollar
cooking bargain.

As far as I’m concerned, one of the chief differences of really delicious Chinese food and home cooked Chinese food is the complexity delivered by blending soy sauce, dry sherry, and rice wine vinegar with garlic, ginger and chiles. Martin Yan taught us this in Yan Can Cook. Remember?

I still believe it today! When I developed hormone positive breast cancer and need to ditch soy, my heart sank, cuz it meant I had to limit eating Chinese food out at restaurants. But thanks to having dry sherry in the pantry and always having dried, fresh and pickled ginger on hand along with garlic and coconut aminos to replace soy – I no longer have to live a life devoid of delicious Chinese food!

I use dry sherry in everything from Cajun FauxTurtle Soup and other Cajun specialties, to delicious savory meat dishes and pan sauces and in the obligatory Chinese Food.

For pennies a serving, a bottle of dry sherry would last most of us about 3-6 months. What a bargain! Oh and don’t make the mistake of thinking Cream Sherry is the same animal! Whooooo dogggey you will be surrrrrrpriiiissssseddddd!!!! Ick! Very sweet, and er…sweet!

Serving Size 1 fluid ounce = 2 Tablespoons

34.2 C; 0F; .41g C; 0Fiber; 0P; 2.95mg Sodium

Where Do You Buy It?

Dry sherry is easily found at any liquor store. It’s usually located right next to the cheap screw cap, bulk wines. I find Taylor works just fine and is a good value. Gallo is even less expensive – coming in under $6/750 ml.

SusieT’s Notes:

Dry Sherry + Fresh Ginger + Garlic + Chiles + Coconut Aminos + Rice Wine = Queen of the Chinese Home Kitchen.

Woot! Seriously, it’s a very versatile cooking wine – actually a fortified wine which means it’s a fermented wine fortified with spirits. It’s shelf stable and doesn’t need refrigeration. I’ve kept a bottle open for a year without loss of recipe quality.

Nope, this isn’t the dry sherry you would want to sip on with tapas like you would do with a delicious rojo from Spain or a complex Spanish sherry. You would want a higher quality sherry. But it sure works for cookin’!

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