Good Substitute for White Wine in Recipes: A Simple Guide

A good substitute for white wine in a recipe is low-sodium broth brightened with lemon juice: it adds savory depth and a little acidity without alcohol. This quick, one-cup mixture works well in many sauces, soups, braises, and rice dishes, though the best swap can vary depending on what the wine is doing in a particular recipe.

Ingredients

1 cup (237 ml) low-sodium chicken or vegetable broth
1 tablespoon (15 ml) fresh lemon juice

This makes a little more than 1 cup (237 ml) of substitute. Use 1 cup (237 ml) in place of 1 cup of white wine, and keep any extra for adjusting the flavor or thinning a sauce. Choose chicken broth for a fuller, savory flavor with poultry or creamy sauces; vegetable broth is a useful neutral choice for vegetarian dishes. Low-sodium broth gives you more control as the liquid reduces.

Instructions

Pour the broth into a liquid measuring cup or small bowl. Stir in the lemon juice until evenly combined.
Taste a small spoonful. It should be savory with a gentle tang, not sharply sour. If it tastes too tart for the dish you are making, stir in a little more broth or water.
Measure out the amount of substitute your recipe calls for. Use it in the same way you would use the white wine, adding it at the point the recipe calls for wine. If your dish needs a splash more liquid later, use any extra mixture or plain broth.
Let the dish simmer as directed by its recipe. The substitute does not need to be cooked on its own, and simmering the finished dish helps its flavors blend.

Tips

Match the job the wine is doing. Wine can bring acidity, liquid, aroma, and a little fruitiness. Broth supplies savory liquid, while lemon supplies brightness. For a recipe where wine is mainly there to deglaze a pan, the mixture is a practical one-for-one starting point; scrape the browned bits up as the liquid goes in.
Keep the acidity restrained. Start with the stated tablespoon (15 ml) of lemon juice per cup (237 ml) of broth. A recipe may already contain tomatoes, vinegar, or other acidic ingredients, so taste the finished sauce before adding more lemon. Too much acid can make a creamy sauce seem sharp or cause some dairy sauces to separate.
Use broth that suits the dish. Choose unsalted or low-sodium broth when possible, especially for risotto, pan sauces, and reductions. As liquid cooks away, salt becomes more concentrated. If you have only regular broth, wait until near the end to adjust the dish’s seasoning.
Do not expect the flavor to be identical. This blend gives a savory, lightly tart result, not wine’s fermented aroma. If the wine’s fruitiness is important, try one of the mild juice-based variations below, and use a small amount first so sweetness does not take over.

Serving Suggestions

This mixture is most useful in savory recipes that call for a modest amount of dry white wine. Add it to a skillet after browning chicken, mushrooms, or vegetables, then scrape the pan to loosen the browned bits before continuing with the sauce. It also works in pan sauces for pork or fish, creamy pasta sauces, vegetable soups, and braises where broth is already a natural flavor.

For risotto, use the substitute in the step where the recipe calls for wine, then continue adding hot broth gradually as directed. The lemon adds lift, but it will not reproduce wine’s aroma, so keep the amount modest and taste near the end. For a soup or stew, the swap is especially straightforward because the other ingredients have time to meld during simmering. In delicate cream sauces, start with less than the full amount if the recipe includes another acidic ingredient, then adjust after the sauce has come together.

It is less suitable as a direct flavor match in recipes where wine is the main ingredient, such as a wine-forward poaching liquid or a sauce built around a large quantity of wine. In those cases, broth and lemon will taste more savory and less aromatic. Consider using a recipe designed for broth, or combine broth with a small amount of a suitable nonalcoholic wine alternative if you want a closer wine-like character.

Variations

Vegetarian version: Make the base with vegetable broth. A light, unsalted broth keeps it from overpowering vegetables, beans, or a meatless risotto. Strongly flavored vegetable stocks can change the dish more than you expect, so dilute them with water if needed.

Apple juice for gentle fruitiness: For a recipe that benefits from a hint of fruit, replace up to half the broth with unsweetened apple juice and keep the lemon. This can suit pork, root vegetables, and some pan sauces. Apple juice is sweeter than dry white wine, so avoid using it as the entire substitute in savory dishes unless the recipe can accommodate that sweetness.

White grape juice, diluted: Mix ½ cup (118 ml) unsweetened white grape juice with ½ cup (118 ml) broth and add 1 teaspoon (5 ml) lemon juice. This gives a fruitier, less savory alternative. Taste before adding it to a sauce; if it seems sweet, use more broth next time. Do not confuse it with sweetened juice, which can make a reduction noticeably sugary.

For a sharper, more wine-like tang: Stir 1 teaspoon (5 ml) white wine vinegar into 1 cup (237 ml) broth instead of using lemon juice. Vinegar is concentrated, so do not substitute it tablespoon for tablespoon for wine. This version can work in savory sauces and soups, but its flavor is more direct and pungent than lemon. Start with the stated teaspoon and add more only if the dish needs it.

When a recipe needs only a splash: Water with a small squeeze of lemon can replace a tablespoon or two of wine if broth would make the finished dish too rich or salty. For each ¼ cup (59 ml) wine, use ¼ cup (59 ml) water and about ½ teaspoon (2.5 ml) lemon juice as a starting point. Adjust to taste because a small change in acidity is more noticeable in a lightly seasoned sauce.

Storage and Reheating

If you do not use the mixture right away, transfer it to a clean, covered container and refrigerate it within 2 hours of mixing. Use it within 3–4 days. Stir before measuring, since the lemon flavor can be less evenly distributed after standing. If the broth package gives a shorter storage window after opening, follow that guidance.

For longer storage, freeze the mixture in a labeled, freezer-safe container or in measured portions for up to 3 months for best quality. Leave a little room for expansion, thaw it in the refrigerator, and use it promptly. Discard it if it has been left at room temperature for more than 2 hours, or if it develops an unusual smell or appearance.

The substitute itself does not need reheating. Add it cold or at room temperature to the dish and follow that recipe’s cooking directions. If you have already added it to a cooked dish, refrigerate leftovers within 2 hours; most cooked dishes keep for 3–4 days in the refrigerator. Reheat leftovers until they reach 165°F (74°C), stirring sauces and soups so they heat evenly.

Frequently Asked Questions

What is the best substitute for white wine in cooking?
The best general-purpose option is low-sodium broth with a little lemon juice. Broth replaces the liquid and savory depth, while lemon provides some of the acidity wine would contribute. Use the same volume as the wine called for, then taste the dish before adding more acid or salt.

Can I use water instead of white wine?
Yes, especially when the wine is only a small part of the liquid in a soup, stew, or sauce. Water will not add the savory flavor or acidity wine brings, so a little lemon juice can help. If the recipe depends on a rich pan sauce, broth usually gives a more satisfying result than water alone.

Can I use chicken broth for white wine in pasta sauce?
Yes. Chicken broth works well in many tomato, mushroom, and creamy pasta sauces. Add lemon cautiously if the sauce already contains tomatoes, vinegar, or another sour ingredient. For vegetarian pasta, use vegetable broth instead, and choose a low-sodium version if the sauce will reduce.

Can I replace white wine with white wine vinegar?
Not in equal amounts. Vinegar is much more concentrated and can make a dish harsh if used as a one-for-one replacement. Dilute a small measure in broth or water; 1 teaspoon (5 ml) of white wine vinegar in 1 cup (237 ml) of broth is a reasonable starting point for this mixture.

Does the alcohol cook out of white wine?
Not necessarily. The amount of alcohol remaining depends on factors such as cooking time and how the dish is prepared, so simmering does not guarantee that all alcohol disappears. If you need to avoid alcohol, choose a broth-based alternative like this one rather than relying on cooking to remove it.

Will this substitute work for every recipe?
No single swap reproduces wine in every dish. Broth and lemon are dependable for many savory recipes, but a wine-forward sauce or poaching liquid may taste quite different without wine. For those dishes, choose a recipe made for broth or use a suitable nonalcoholic wine alternative, adjusting sweetness and acidity to fit the other ingredients.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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