Making osso bucco and am out of white wine?
November 6th, 2010 | Published in White Wine | 6 Comments
What can I substitute for the white wine for the sauce. Will red wine work? how about a dry marsala? or should I just increase the amount of beef stock?
November 6th, 2010 at 5:53 pm (#)
Add half red wine and half beef stock to make up for the whole portion of white wine missing.
November 6th, 2010 at 6:48 pm (#)
Use red it shouldn’t hurt
November 6th, 2010 at 7:23 pm (#)
Use the Red
Footnote: the wine is for the acid in your recipe, in the future you can even use a small amount of vinegar. By the way what happened to all the white wine? hmmm
November 6th, 2010 at 8:21 pm (#)
Try vermouth or possibly red wine vinegar. I wouldn’t increase the stock, as it will not impart the flavor you are seeking. Balsamic might be another option.
November 6th, 2010 at 9:13 pm (#)
What Steve G said:
You should use a red anyway to deglaze with…
A 10 dollar bottle of cab will do…or some pinot noir…Use about a cup and a half!
November 6th, 2010 at 10:10 pm (#)
Tarragon/white wine vinegar, or
More beef stock, or
Water