I swear I had a bottle of white wine kicking around but it seems to have been guzzled by someone. I don't want to go back out but I have some dry vermouth in the pantry. I wouldn't normally worry to much about swapping the vermouth for the wine if I was using a small quantity, but the recipe calls for 2/3 cup of dry white to deglaze and make a pan sauce, I'm a bit worried that so much vermouth will be very noticeably different from the white wine called for.
I like vermouth but it is decidedly stronger than most wines I would cook with, should I cut it with some stock or scale it back.
Thanks in advance.