Substitutes for Marsala wine include grape juice and brandy, white wine and brandy and Madeira wine. Marsala wine has a flavor that is difficult to emulate and is a fortified wine similar to port or sherry that is oftentimes used in gourmet and traditional recipes.Know More
To substitute the wine by combining grape juice and brandy, it is possible to mix together 1/4 cup of grape juice and 1 teaspoon of brandy for every 1/4 cup of Marsala wine required. By mixing white wine and brandy, the taste can come close to the original because Marsala is brandy-fortified. It is possible to make 1/4 cup of substitute by mixing 1/4 cup of dry white wine with 1 teaspoon of brandy.
If the cook has access to sherry and sweet vermouth, he can mix 1/8 a cup of each to make 1/4 cup of Marsala substitute. Due to their similarities, both Madeira and port can be used as a substitute. However, the taste will not be perfect.
Marsala wine is used in many different Italian foods, but it is most famous for chicken marsala. This type of wine is also used in many risotto recipes and desserts such as tiramisu and zabaglione.Learn more about Substitutions
Substitutes for white balsamic vinegar include white wine vinegar or rice wine vinegar. White balsamic vinegar does not change the color of other ingredients in recipes, such as prawns or scallops, so one should not substitute it for red vinegar or standard balsamic vinegar varieties.Full Answer >
Substitutes for Gruyere cheese include plain Swiss, fontina, Gouda, Abondance, Appenzell, Emmentaler, mild provolone, Cantal, Graviera or raclette. Additionally, consumers can substitute standard Swiss Gruyere with Gruyere varieties, such as Beaufort and Comte. When selecting a substitute, look for cheeses with similar nuttiness, a firm texture and a reputation for melting smoothly.Full Answer >
Dry port, sherry and Marsala all make good substitutes for Madeira wine in a dish. These substitutions also work well for someone looking for a similar wine to pair with a meal. Although the flavor profiles are a little different, these substitutions all work because they are also fortified wines.Full Answer >
It is safe to substitute gelatin for pectin in many recipes, including those for canning. However, the resulting product may differ slightly in texture or taste.Full Answer >