Substitutions by need
Alcohol-free substitutions
Swaps for wine and alcohol-based extracts. Simmering does not cook all of the alcohol off, so these are the way to go when someone avoids it entirely.
Instead of vanilla extract
- Vanilla bean: The seeds of 1 bean for each 1 tbsp extract. A deeper, floral flavor and visible seeds.
- Alcohol-free vanilla: The same amount. Made with glycerin; a slightly milder taste.
- Maple syrup: The same amount. A light maple note instead of vanilla. Or just leave vanilla out: chocolate recipes barely notice, plain cakes taste flat.
Instead of white wine
- Broth + vinegar or lemon juice: The same amount of chicken or vegetable broth, plus 1 tsp white wine vinegar or lemon juice per cup. Savory and bright; a little less fruity.
- White grape juice + vinegar: Half white grape juice and half broth, plus a splash of vinegar. Sweeter; fine in small amounts.
- Non-alcoholic white wine: The same amount. Close in flavor; some are sweeter, so taste and add a little vinegar if needed.
Instead of red wine
- Beef or mushroom broth + red wine vinegar: The same amount of broth, plus 1 tbsp red wine vinegar per cup. Deep and savory; a little less fruity.
- Unsweetened grape, pomegranate or cranberry juice + broth: Half juice and half broth. Fruity and slightly sweet; good color.
- Non-alcoholic red wine: The same amount. Close in flavor; some are sweeter.