Marinate like a pro with this unexpected ingredient
What's the story
Turns out, vermouth isn't just for cocktails anymore! Non-alcoholic vermouth makes a fantastic marinade for all your favorite dishes, minus the alcohol.
This article explores the world of cooking with non-alcoholic vermouth, a secret weapon for flavor.
Whether you're marinating veggies or tofu, these blends of exotic herbs and spices will take your meals to the next level.
Vegetables
Enhance your vegetable dishes
Combine non-alcoholic vermouth with olive oil, garlic, and a pinch of salt and pepper for a marinade that transforms veggies like zucchini, bell peppers, and mushrooms.
Marinate for a minimum of two hours before grilling or roasting to infuse them with vermouth's complex flavors while maintaining their natural freshness.
This combination enhances the delicate herbal notes of vermouth, making every bite an elevated experience.
Tofu
A twist on tofu
Tofu, with its ability to absorb flavors like a sponge, is perfect for marinating.
A marinade made with 50ml of non-alcoholic vermouth, soy sauce, maple syrup, and smoked paprika imparts a delicious savory-sweet flavor to tofu with a subtle smoky undertone.
Marinate tofu slices overnight for maximum flavor. The tofu will soak up all the tasty goodness, becoming a star main dish or a scrumptious side when pan-fried or baked.
Pasta
Elevate your pasta sauces
Adding 20ml of non-alcoholic vermouth to your tomato-based pasta sauces while simmering brings out a whole new level of flavor.
The herbal notes of the vermouth harmonize perfectly with the tomatoes and other herbs like basil and oregano, adding depth and complexity to the sauce.
This simple adjustment makes a world of difference to the flavor profile of your sauce, transforming your pasta dishes into fragrant and tasty masterpieces.
Salad dressing
Refreshing salad dressings
The aromatic qualities of non-alcoholic vermouth can significantly enhance salad dressings.
Combine 15ml of non-alcoholic vermouth with extra virgin olive oil, lemon juice, mustard, honey, and finely chopped shallots to create a flavorful dressing.
The acidity of the lemon juice balances the sweetness of the honey, and the vermouth adds a layer of complexity to green salads.
Dessert glaze
Innovative dessert glazes
Adding non-alcoholic vermouth to dessert glazes creates a unique touch to sweets.
Boil 25ml of non-alcoholic vermouth with sugar, water, and vanilla extract until it forms a thick syrup.
Pour this over cakes, fruits, or ice cream for a dessert that combines sweetness with a hint of herbal sophistication, elevating traditional treats to a new level.