Citrus, vinegar, wine and broth
Substitutes for white wine
White wine adds acidity and fruit to pan sauces, risotto, mussels and braises.
Safety: Cooking doesn't burn off all the alcohol: a dish simmered 15 minutes can keep close to half of it, and even after 2 hours some is left. Use an alcohol-free swap for anyone who avoids alcohol.
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Broth + vinegar or lemon juice
- How much
- The same amount of chicken or vegetable broth, plus 1 tsp white wine vinegar or lemon juice per cup
- What changes
- Savory and bright; a little less fruity.
- Best in
- Pan sauces, risotto, braises, mussels.
-
Dry vermouth
- How much
- The same amount
- What changes
- Herbal and a bit stronger. Keeps for months in the fridge once open.
- Best in
- Pan sauces, risotto.
-
White grape juice + vinegar
- How much
- Half white grape juice and half broth, plus a splash of vinegar
- What changes
- Sweeter; fine in small amounts.
- Best in
- Deglazing, glazes.
-
Non-alcoholic white wine
- How much
- The same amount
- What changes
- Close in flavor; some are sweeter, so taste and add a little vinegar if needed.
- Best in
- Everything.
Simmerbee recipes with white wine (6)
- Classic French Onion Soup
- Creamy Mushroom Stroganoff
- Lemon Caper Chicken Piccata
- Linguine with Clams in White Wine Garlic Sauce
- Steamed Mussels in White Wine and Garlic
- Tomato and Fennel Seafood Stew
On those recipes, tap Swaps next to the ingredient for the short version.