Dry White Wine Substitutes for Cooking

The best general substitute

For most savory recipes, replace dry white wine with an equal amount of low-sodium chicken or vegetable broth plus a small measure of acid. Start with 1 cup broth and 1 to 2 teaspoons lemon juice or white wine vinegar. Broth supplies moisture and savory depth; acid restores the lift wine normally provides. Taste after simmering, since reduction concentrates both salt and acidity.

Pan sauces and deglazing

After browning chicken, pork, fish, or vegetables, use broth to loosen the browned bits in the pan. Add the acid after the liquid has reduced slightly, especially when using vinegar, which can taste sharp if over-reduced. For a sauce serving four, try ½ cup broth and 1 teaspoon lemon juice, then finish with butter or olive oil. This approach is usually better than fruit juice because it keeps the sauce savory.

• Chicken or vegetable broth: closest savory base
• Lemon juice: clean, bright finish
• White wine vinegar: sharper; use lightly

Soups and stews

In soups, wine is often less important than the liquid and gentle acidity it contributes. Substitute broth one-for-one, then add lemon juice, vinegar, or a spoonful of crushed tomatoes to taste. Add acid near the end so the flavor stays fresh. If the recipe includes tomatoes, pickles, mustard, or other acidic ingredients, you may need little or no additional acid.

Risotto without wine

Skip the wine and toast the rice in the aromatics and fat as directed. Add hot broth gradually, using the same total liquid amount called for in the recipe, and stir until the grains are creamy and tender. A teaspoon or two of lemon juice stirred in at the end can replace wine’s brightness. Avoid adding much juice at the start: its sweetness or acidity can become concentrated during cooking.

Braises and slow cooking

For braised meat, beans, or vegetables, use broth as the main replacement because it provides enough moisture for a long simmer. Add 1 to 2 tablespoons lemon juice, vinegar, or tomato paste per cup of broth, depending on the dish. Unsweetened apple juice can work with pork, poultry, or root vegetables, but it is sweeter than dry wine; combine it with broth and a little vinegar rather than using it alone.

• Use broth for a savory, balanced braise
• Use apple juice only when a gentle sweetness fits
• Adjust salt after the liquid reduces

QuickDinner recipes for the same technique

These substitutions follow the same method used when wine deglazes a pan: add liquid to loosen browned bits, reduce it, then finish and season. See QuickDinner’s Chicken Piccata, Garlic Shrimp Pan Sauce, and Mushroom Chicken recipes for examples of wine-based deglazing. In each, broth plus lemon is the most dependable replacement; broth plus a touch of vinegar works when you want a deeper, sharper sauce.