Sherry

Used in 2 recipes on RecipeWiki.

Dry sherry, the kind this page covers, is a fortified wine from the area around Jerez in southern Spain. Styles such as fino and manzanilla are pale, bone-dry and tangy, with a salty, nutty, slightly yeasty flavour that adds savoury depth to a pan sauce. In Gambas al Ajillo a splash goes into the garlic oil with the prawns, and in Chicken à la King it lifts the cream sauce. Avoid bottles labelled cooking sherry, which are often salted, and sweet cream sherries, which turn a sauce sugary. Once opened, a fino fades quickly, so keep it in the fridge and use it within a couple of weeks.