Here’s the best substitute for white wine in cooking! There are a few options to avoid opening a bottle, or as a non-alcoholic option.
Got a recipe that calls for cooking with wine, but don’t want to open a bottle? Or want to avoid alcohol all together? Don’t worry: I’ve got some great white wine substitute ideas.
Italian and French style recipes often call for white wine in the ingredient list. It’s used to de-glaze the pan or add a complex, acidic flavor to dishes. It adds incredible complexity to risotto or pan sauces!
Best Substitutes For White Wine In Cooking
1. Dry vermouth
This is a substitute that works beautifully and if you have dry vermouth, you’ll know it stays for months in the fridge so it’s easy to have on hand. It’s white wine that’s been fortified and infused with herbs, so it adds even more flavor. Use it as a 1:1 substitute.
2. Vegetable or chicken broth
A good white wine substitute? You can use broth as a white wine substitute in cooking! It won’t bring the acidity or complexity that wine does, but it will add a little extra flavor. You can also add a splash of white wine vinegar or a hint of lemon to add a hint of acidity, but don’t overdo it.
3. Lemon juice + water or broth
This brings in the acidity of wine without the alcohol. Use 2 tablespoons lemon juice + ¾ cup water or broth. It’s great for cooking fish, chicken, or vegetables.
4. White wine vinegar + water or broth
This is the same philosophy as lemon juice, but using pantry stable white wine vinegar. Use 2 tablespoons vinegar + ¾ cup water or broth.
5. Water
If you’re really in a pinch, you can just use water as a white wine substitute! It won’t stand in for the acidity of white wine, but will keep the liquid ratios the same as the original recipe intended.
Why To Avoid Cooking Wine
One note: do not use cooking wine! It has a bitter flavor and should be avoided at all costs. Any dry white or red wine you’d drink will do! Or, use one of the non-alcoholic substitutes above.
White wine substitute;
1 OZ vodka, 2 OZ water, juice of 1 lemon, pinch of salt, pinch of sugar.
You need alcohol to release alcohol soluble compounds.
Thanks for this Ron, I used it in a Garlic Butter Scallops recipe. Fabulous!
Thanks for the suggestion! This is really helpful for those aspiring cooks that aren’t exactly of legal drinking age.