Cream sherry is a variety of sherry made from a blend of oloroso sherry and Pedro Ximénez sherry. It has a rich, sweet flavor and creamy texture, which makes it a popular cooking sherry. But is cream sherry actually good for cooking? Here we’ll examine the pros and cons of using cream sherry in recipes.
What is cream sherry?
Sherry is a fortified wine made in the Jerez region of Spain. It starts off as a dry white wine, which is then fortified with brandy. This stops fermentation, leaving residual sugar and resulting in a wine with an alcohol content of 15-22%.
There are several types of sherry:
- Fino – Very dry and light
- Manzanilla – Delicate and salty fino sherry
- Amontillado – Dry but with more richness and color
- Oloroso – Dark, rich and nutty
- Palo Cortado – Very rare delicate oloroso
- Pedro Ximénez – Very sweet and syrupy
Cream sherry falls somewhere between the dry fino/manzanilla sherries and sweet Pedro Ximénez. It is made by blending rich oloroso sherry with sweet Pedro Ximénez. This creates a sherry that is sweet but with the nutty, complex character of oloroso.
Compared to other cooking wines and sherries like marsala, cream sherry has a fruitier, fresher taste. It provides sweetness but with layers of flavor.
The pros of cooking with cream sherry
Here are some of the benefits of using cream sherry in recipes:
It adds sweetness
The key benefit of cream sherry is that it adds sweetness to savory dishes. The Pedro Ximénez blended into it provides a rich, raisin-like sweetness. Just a splash can enhance the flavor of sauces, glazes, braises and more.
It has complexity
While sweet, cream sherry is not one-dimensional. The oloroso gives it dried fruit, nutty and caramel flavors. This sets it apart from just adding sugar or honey to a recipe. It provides layers of flavor.
It brings acidity
Cream sherry adds a subtle acidic brightness to dishes. This helps balance out and round flavors. The acidity cuts through richness and complements ingredients like meat and seafood.
It deglazes pans well
Cream sherry can be used to deglaze pans, loosening up the flavorful browned bits left over from searing or roasting meats and vegetables. The sweetness incorporates the fond without needing extra sugar.
It complements oven bakes
Cream sherry works well in slow oven bakes, where it gently mellows and concentrates in flavor. It brings lovely depth, sweetness, and acidity to dishes like stews, tagines, and roasts.
It adds alcohol without harshness
The alcohol content gives cream sherry a subtle warming flavor. But it is smooth, without the harsh heat of wine or hard liquor. Just a splash can provide depth.
It substitutes for fortified wines
In recipes calling for marsala, port, or madeira, cream sherry makes a fine substitute. It has similarities in sweetness, acidity, and rich flavor.
The cons of cooking with cream sherry
However, there are also some downsides to keep in mind:
It’s very sweet
While the sweetness of cream sherry can be desirable, it also limits its versatility somewhat. The Pedro Ximénez influence means it can only be used in savory applications, not desserts. And it may make some savory recipes overly sweet.
It can overpower delicate flavors
Subtler ingredients can easily get drowned out by cream sherry, especially lighter proteins like fish and chicken. It’s best to reserve cream sherry for robust flavors that can stand up to it.
It may lack nuance
While cream sherry has more nuance than plain sugar, some sherries like palo cortado or amontillado offer even more subtle depth of flavor for cooking. If you want something very refined, cream sherry may fall short.
It’s more processed than dry sherries
Dry sherries like fino and manzanilla are the most “pure” expression of the sherrymaking process. Cream sherry sees more manipulation during production. For culinary purists, this makes it less desirable.
It can separate in some sauces
The Pedro Ximénez blended into cream sherry has a very high sugar content. In some reduced sauces, the sugars may cause separation rather than emulsifying smoothly.
It can go bad quickly once opened
Fortified wines last longer than regular wines once opened, but cream sherry is still best used within 3-6 months. The added Pedro Ximénez makes it less oxidatively stable than dry sherries.
What is cream sherry best used for in cooking?
Now that we’ve looked at the pros and cons, here are some of the best uses for cream sherry in recipes:
Pan sauces and gravies
Cream sherry excels at adding depth and gloss to pan sauces made from fond. It also boosts gravy, complementing the meaty flavors.
Braises and stews
A hit of cream sherry balances out rich braised meats like short ribs or oxtail. Its sweetness cuts through the richness after long, slow cooking.
Seafood
The right seafood can handle cream sherry’s bold flavor. It’s excellent with lobster, scallops and richer fish like salmon and tuna.
Glazes and barbecue sauces
A bit of cream sherry adds body, shine and sweetness to glazes and barbecue sauces without needing extra sugar.
Dips and spreads
Stir a splash of cream sherry into dips, pâtés and spreads for extra flavor dimension.
Dessert sauces
While too sweet for most desserts, cream sherry can work in small amounts in sauces paired with chocolate, fruit, or spices.
Marinades
Cream sherry’s acidity helps tenderize meats, while the sweetness bastes and adds flavor. Excellent in chicken or pork marinades.
Should you cook with cream sherry?
Cream sherry can be a useful addition to your cooking repertoire, as long as you understand its strengths and limitations. Here are some final tips on using it successfully:
– Start with small amounts – 1-3 tablespoons per dish is often enough.
– Add it at the end of cooking for the freshest flavor.
– Pair cream sherry with bold flavors that can handle its sweetness.
– For lighter dishes, dry sherries like fino may be a better fit.
– Look for good quality brands like Emilio Lustau or Valdespino.
– Store opened bottles in the fridge and use within 3-6 months.
– If a recipe calls for another fortified wine, cream sherry can often substitute.
So while not right for every recipe, in the right savory application, cream sherry can be a delicious, nuanced addition. A little goes a long way, so use a light hand and taste as you go for the best results.
Recipes using cream sherry
Here are a few recipe ideas to showcase how cream sherry can be used in cooking:
Cream sherry lobster tails
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– 4 lobster tails, split – 3 tablespoons butter – 3 tablespoons cream sherry – 1 shallot, minced – 1 teaspoon thyme – Salt and pepper to taste |
1. Heat butter in skillet over high heat. 2. Sear lobster tails flesh-side down until opaque, about 2 minutes per side. 3. Remove lobster from pan and keep warm. 4. Add shallot to pan and cook 1 minute. 5. Pour in cream sherry and scrape up any browned bits. 6. Let reduce by half, then remove from heat. 7. Whisk in thyme, salt, and pepper. 8. Serve sauce over lobster tails. |
Cream sherry & orange glazed chicken
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– 4 bone-in chicken breasts – 1/4 cup cream sherry – Juice of 1 orange – 2 tablespoons honey – 2 garlic cloves, minced – 1 tablespoon butter |
1. Mix all glaze ingredients in a small pan. 2. Simmer until reduced by half, about 5 minutes. 3. Grill or pan-sear chicken over medium-high heat until browned and cooked through, 8-10 minutes per side. 4. Brush glaze over chicken 2-3 times during last 5 minutes of cooking. 5. Let chicken rest 5 minutes before serving. |
Smoky cream sherry mushrooms
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– 1 lb button mushrooms – 3 tbsp butter – 3 tbsp cream sherry – 2 tsp smoked paprika – 1 tsp thyme – Salt and pepper |
1. Melt butter in a skillet over medium-high heat. 2. Add mushrooms and cook 5 minutes, stirring occasionally, until browned. 3. Stir in cream sherry, paprika, and thyme. 4. Cook 2 minutes until sherry reduces slightly. 5. Season with salt and pepper. |
Cream sherry beef stew
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– 2 lbs beef chuck, cubed – 3 cups beef stock – 3 tablespoons flour – 3 carrots, chopped – 2 onions, chopped – 3 tablespoons cream sherry – 2 bay leaves – 1 teaspoon Worcestershire sauce – Salt and pepper |
1. Toss beef cubes in flour seasoned with salt and pepper. 2. Brown beef in batches in a pot over medium-high heat. 3. Return all beef to pot and add stock, carrots, onions, cream sherry, bay leaves and Worcestershire. 4. Bring to a boil then reduce heat and simmer 1 1/2 hours until beef is very tender. 5. Remove bay leaves. 6. Season to taste with more salt and pepper if desired. 7. Serve stew topped with chopped parsley. |
The verdict on cooking with cream sherry
Cream sherry is a useful cooking wine that can quickly elevate pan sauces, glazes, braises and more with its sweet nuttiness. However, it also comes with limitations in terms of versatility and nuance. For the best results, save cream sherry to complement rich meats and seafoods, and use a light hand to avoid overpowering a dish. With the right savory recipes, just a splash can make all the difference in bringing balance and depth of flavor.