Picture this: You’re deep in the throes of cooking a lemony, caper-studded chicken piccata, or perhaps a creamy, thyme-infused mushroom risotto, when it hits you. A gnawing sense in the back of your head that you forgot something. GASP. You forgot to snag a bottle of the recipe's called-for white wine!
Don't panic, we've all been there. White wine is a fantastic ingredient—and these best white wine recommendations prove it—but you can approximate the flavor it lends a dish with any number of substitutes. They don't even need to be alcoholic: Cooking burns off most of the alcohol, anyway, leaving you with white wine's rich, acidic notes of citrus, stone fruit, and other flavors.
What are some tips for substituting white wine when cooking?
Before you start substituting willy-nilly, there are a few things you should know. Follow these tips, and you'll never be out of luck—even if you've misplaced that bottle of white wine.
Put down that bottle of cooking wine
Though the name might suggest otherwise, cooking wine isn’t the best option because it's jam-packed with preservatives and can make your dish overly sweet, salty, or—yeesh—metallic.
Keep measurements in mind
Don't assume white wine can be subbed out for another ingredient on a one-to-one basis. White grape juice, for instance, is a good white wine substitute—more on that below!—but because it's significantly sweeter, you'll want to water it down or use a smaller amount than you might white wine. (Adjust the other liquid levels in your dish accordingly, too, otherwise you're bound to end up with something that's either too wet or too dry.)
Embrace change!
Remember, necessity is the mother of invention. So what if your chosen white wine substitute slightly alters the flavor profile of whatever you're cooking? You might like it better in the end. Read on for the best white wine substitutions around.
White Wine Vinegar
Because it’s made from, well, white wine, white wine vinegar serves as a good nonalcoholic substitute. Although it's more acidic, it'll deliver the flavor you're looking for if your recipe calls for a dry white wine.
Don't just glug this stuff straight into a frying pan. This stuff is way more acidic than white wine, so you'll want to dilute it 50-50 with water.
Apple Cider Vinegar
Apple cider vinegar lends sweetness, sharpness, and a depth of flavor that's similar to that of white wine. Unlike white wine vinegar, there's no need to water this stuff down—you can swap it out for white wine one-to-one. (Translation: If a recipe calls for a cup of white wine, you’re safe adding in a cup of apple cider vinegar.)
Lemon Juice
Lemon juice is much more acidic than white wine, so be sure to dilute it when substituting. For example, if a recipe calls for a cup of white wine, swap it out for a half cup of lemon juice and a half cup.
Pro tip: If you’re using a white wine substitute that lacks acid, toss in a tablespoon of lemon juice for a hit of sharpness.
Broth
Don't sleep on broth! Chicken broth is ideal, but vegetable broth does the trick, too. You can swap it in one-to-one, but bear in mind that broth doesn't add any acidity. Keep flavors in balance with an extra dash of vinegar or lemon juice. Word to the wise: Broth is an especially great option if you’re using a slow-cooker or deglazing.
White Grape Juice
Given that it's also derived from white grapes, this substitution may seem like a no-brainer, but take note: It's better for less savory recipes. White grape juice is substantially sweeter than white wine, so be sure to sprinkle in a little lemon juice or vinegar to balance out the flavors.
Apple Juice
Apple juice offers a similar sharpness and bite to some white wines, but because it’s considerably sweeter, consider adding a bit of vinegar or lemon juice into the mix.
Vermouth
You may not have any white wine on hand, but have you checked your bar cart? As a fortified white wine (which means it's wine enhanced with distilled spirits to increase the bottle's overall alcohol content), vermouths like Martini & Rossi Extra Dry Vermouth are especially great stand-ins for white wine in butter-based or white sauces. This option adds botanical flavors without the intensity of stronger spirits, like gin or vodka, or the richness of a sparkling wine or Champagne.
