On Sat, 21 Mar 2009 13:53:38 -0600, boulanger wrote:

> "Omelet" > wrote in message
> news
>>I periodically see people here adding Vermouth to various sauces.
>>
>> I've honestly never tried it...
>>
>> What kind of ambience does it add to sauces, and what type of foods does
>> it go best with in y'alls opinions?
>>
>> I'm always up for an education. :-)
>> --
>> Peace! Om
>>
>> Life isn't about waiting for the storm to pass.
>> It's about learning to dance in the rain.
>> -- Anon.
>
> Since I rarely drink white wine (and the bottles I have were expensive and
> far too good to waste in cooking) I keep a bottleof Noilly Prat in the
> fridge and use it whenever white wine is called for. Since it is fortified,
> it doesn't go off.

the keeping qualities of vermouth made me happy to learn that julia child
says it's an acceptable substitute for white wine. even if she's wrong.

your pal,
blake