I’ve just used apple juice or apple juice and chicken broth, in whatever proportion I’m feeling. Agree the lemon juice would give it more zip.
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Same with some friends of ours who like to emphasize that they’ve never consumed any alcohol in their lives, but she’s a master baker who evidently doesn’t know that by FDA standards pure vanilla extract contains a minimum of 35 percent alcohol. I don’t have the heart to tell her given the gallons I’m sure she and her DH have consumed over the years. But, of course, it burns off…
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I’d use chicken broth as well - preferably unsalted. Instead of apple cider vinegar I’d add a bit of a good balsamic, sherry, or champagne vinegar. Start with just a teaspoon or two and taste. You can always add more but you can’t take away.
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I agree with others to use apple cider vinegar or balsamic vinegar. They have the right mix of tangy and fruity. Agree also to use less than you think and add as needed.
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Thanks everyone! I used a cup of chicken broth and an extra tsp of red vinegar. Came out great! Everyone was happy.
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