Substitution for White Wine in a Recipe: What Works

A good substitution for white wine in a recipe replaces its liquid and gentle acidity without making the dish taste sharply sour or sweet. For a dependable all-purpose swap, mix low-sodium broth, water, and a little lemon juice or white wine vinegar; then adjust the choice to suit the recipe.

This guide gives a quick one-cup replacement and practical alternatives for sauces, soups, risotto, marinades, and other cooked dishes. Since wine contributes both flavor and liquid, the best substitute depends on what you are making and whether its acidity, sweetness, or savory depth matters most.

Ingredients

¾ cup (177 ml) low-sodium chicken or vegetable broth
3 tablespoons (45 ml) water
1 tablespoon (15 ml) fresh lemon juice or white wine vinegar
Optional: 1 teaspoon (5 ml) white wine vinegar or lemon juice, for a little more acidity if the dish needs it

The first three ingredients make about 1 cup (237 ml), enough to replace 1 cup of white wine in a recipe. Use chicken broth for a rounded, savory flavor or vegetable broth for a vegetarian dish. Choose low-sodium broth when possible so you can season the finished dish yourself. Use either lemon juice or vinegar, not both at the starting amount; the optional teaspoon is for adjusting after tasting.

If you do not have broth, choose one of these alternatives instead of the ingredients above. Each option makes approximately 1 cup (237 ml), unless noted:

1 cup (237 ml) water plus 1 tablespoon (15 ml) lemon juice or white wine vinegar, with a pinch of salt if appropriate. This is a mild, neutral swap that adds less savory depth than broth.
1 cup (237 ml) chicken or vegetable broth on its own. This works well in soups, braises, and savory sauces, but is less acidic than wine; add 1 teaspoon (5 ml) lemon juice if the dish tastes flat.
¾ cup (177 ml) unsweetened apple juice plus ¼ cup (60 ml) water and 1 teaspoon (5 ml) lemon juice. Its fruitiness and mild sweetness suit some pork or poultry dishes, but it can make a delicate cream sauce taste sweet.
¾ cup (177 ml) white grape juice plus ¼ cup (60 ml) water and 1 teaspoon (5 ml) white wine vinegar. This is a fruitier, sweeter choice; use it in small amounts in sauces or marinades rather than as a default for savory dishes.
1 cup (237 ml) alcohol-free dry white wine. It can be used in equal measure, but check the label because products vary in sweetness and acidity.

Instructions

Choose the flavor base. For a savory recipe, use chicken or vegetable broth. Pick water when you want the other ingredients to remain prominent, or choose diluted apple or white grape juice only when a gentle fruit note suits the dish.
Measure the liquid. For the standard replacement, pour ¾ cup (177 ml) broth and 3 tablespoons (45 ml) water into a measuring cup. This gives you the liquid portion of the one-cup batch.
Add the acidity. Stir in 1 tablespoon (15 ml) lemon juice or white wine vinegar. Lemon gives a fresh, recognizable citrus note; vinegar is sharper and more neutral when used in a small amount.
Taste and adjust. The mixture should taste mildly savory and lightly tart, not like straight vinegar. If it seems too sharp, add a tablespoon of water. If the recipe needs a brighter finish, stir in the optional 1 teaspoon (5 ml) acid.
Use it in place of the wine. Add the mixture at the point in the recipe where the wine would go, using an equal volume. If the original method says to simmer wine until reduced, simmer the substitute too, but taste before adding extra acid or salt later.
Finish the dish by tasting. Broth and fruit juice can have different salt and sugar levels from wine. Once the liquid has cooked with the other ingredients, adjust seasoning gradually rather than adding more vinegar or salt automatically.

Tips

Match the substitute to the job. Wine used to deglaze a pan contributes flavor as well as liquid. Broth gives savory depth; water with a little lemon or vinegar keeps the pan sauce lighter. Scrape up browned bits as directed by the recipe, then let the substitute simmer briefly.
Go easy on straight vinegar. Do not replace a cup of wine with a cup of vinegar. Vinegar is much more concentrated in acidity and can overpower a dish. Dilute it with broth or water, and add any extra in small increments.
Consider when the wine is added. In a recipe that reduces wine substantially, a full-strength acidic substitute may become too sharp as liquid evaporates. Start with less acid—about 2 teaspoons (10 ml) per cup of substitute—and adjust toward the end if needed.
Check the broth and juice labels. Salted broth can make a sauce too salty as it reduces, while sweetened juice can throw off a savory recipe. Choose low-sodium broth and unsweetened juice when available.

Serving Suggestions

This replacement is an ingredient, not a finished drink or sauce, so add it directly to the recipe you are cooking. Use the broth-and-acid blend in creamy chicken or mushroom sauces, pan sauces for pork, vegetable soups, braises, and savory casseroles. It can also deglaze a pan after sautéing vegetables or browning meat; pour it in carefully and scrape the browned flavor from the bottom with a wooden spoon.

For risotto, add the substitute where the recipe calls for wine, then continue adding warm stock a ladle at a time as usual. The finished rice may have a slightly less complex flavor than a version made with wine, but the stock and cooking method provide plenty of savory character. In a delicate fish sauce, use water or mild vegetable broth and begin with less lemon or vinegar, since a sharp acidic note can overwhelm subtle flavors.

When replacing wine in a marinade, choose broth or water with lemon rather than sweet juice unless the recipe already includes a sweet component. Keep raw meat and poultry separate from the substitute you plan to serve; discard marinade that has contacted raw meat, or bring it to a full boil before using it as a sauce.

Variations

For creamy sauces: Start with broth and 2 teaspoons (10 ml) lemon juice per cup rather than the full tablespoon. Cream, cheese, and other acidic ingredients can make the finished sauce taste sharper, so add more only after the sauce has come together.

For risotto and pan sauces: Use broth with 1 tablespoon (15 ml) lemon juice or vinegar. The acidity helps balance rich ingredients, while the broth keeps the flavor savory. If the recipe calls for wine reduction, let the substitute reduce as directed and taste before finishing.

For sweet-and-savory dishes: Try diluted apple juice or white grape juice, especially with pork, poultry, or a sauce that already includes fruit. Start with 1 teaspoon (5 ml) vinegar per cup to balance sweetness. Avoid this option in recipes where a fruity flavor would feel out of place.

For a recipe that needs no added tartness: Use broth alone, particularly in a soup or braise where other ingredients already supply acidity. The result will be less bright than one made with wine, but it avoids adding an unnecessary sour note.

Storage and Reheating

For the freshest flavor, mix only as much substitute as the recipe needs and use it right away. If you have extra, refrigerate it in a clean, covered container within 2 hours of preparation and use it within 3 to 4 days. Label the container if it contains broth, since the mixture can look like plain water once chilled. Do not leave it at room temperature for extended storage.

There is no need to reheat an unused portion before adding it to a recipe. Reheat the finished dish according to its ingredients and method; for leftovers, heat to 165°F (74°C), checking with a food thermometer where appropriate. Stir sauces and soups while reheating so they warm evenly, and add a small splash of water or broth if they have thickened in the refrigerator.

Frequently Asked Questions

What is the best all-purpose substitute for white wine?
For most savory recipes, low-sodium broth mixed with a little water and lemon juice or white wine vinegar is the most adaptable choice. It supplies liquid and savory flavor while adding mild acidity. Use chicken broth for a richer profile or vegetable broth for a vegetarian dish.

Can I replace white wine with water?
Yes. Water works when the wine is only a small part of a strongly flavored recipe, but it will not provide the same savory depth or acidity. Add a small amount of lemon juice or vinegar if the dish needs brightness, and season to taste once it has cooked.

Can I use white wine vinegar instead of white wine?
Not in equal amounts. Vinegar is much more acidic, so dilute it in broth or water. For a cup of replacement, use about 1 tablespoon (15 ml) vinegar with ¾ cup (177 ml) broth and 3 tablespoons (45 ml) water, then adjust cautiously.

Is chicken broth or vegetable broth better?
Either works. Chicken broth is a good match for poultry, pork, and many creamy sauces; vegetable broth suits vegetable dishes and plant-based cooking. A strong or salty broth can dominate a delicate recipe, so choose a mild, low-sodium option when possible.

Can I use apple juice or white grape juice?
Yes, but both are sweeter and fruitier than dry white wine. Dilute the juice with water and add a little lemon juice or vinegar. They are most suitable when a faint fruit note complements the dish; broth is usually a better choice for savory soups and sauces.

Can I leave the white wine out completely?
Often, yes. Replace its volume with broth or water, especially if the recipe has plenty of other flavor and liquid. If the dish tastes heavy or flat near the end, add a few drops of lemon juice, taste, and repeat only as needed. The amount of wine and its role in the recipe determine how noticeable the change will be.

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