Substitutes for Cooking Sherry
Dry or cooking sherry used in sauces, soups, marinades, and as a deglazing liquid.
The Short Answer
The best substitute for cooking sherry is Dry White Wine. Less nutty than sherry but similar acidity and cooking function. The most accessible substitute.
Best Substitutes
Dry White Wine 👨🔬 Professor's Pick
Ratio: 1:1 replacement
Works for: sauces, soups, deglazing, marinades
Flavor impact: Less nutty than sherry but similar acidity and cooking function. The most accessible substitute.
Dry Vermouth
Ratio: 1:1 replacement
Works for: sauces, soups, deglazing, risotto
Flavor impact: Slightly more complex than white wine due to the herbal infusion. Some chefs prefer it to sherry. Keeps longer than wine after opening.
Apple Cider Vinegar + Water
Ratio: 1 tablespoon vinegar + 2 tablespoons water = 3 tablespoons sherry (non-alcoholic)
Works for: marinades, sauces
Avoid for: recipes needing alcohol for flavor extraction
Flavor impact: Adds acidity without alcohol. Functional for non-alcoholic cooking but missing the wine flavor depth.
Avoid bottles labeled cooking sherry or cooking wine whenever possible. They contain added salt and preservatives that can over-salt your dish. A bottle of decent dry sherry from the wine section costs about the same and tastes dramatically better. It also keeps for months after opening.
Frequently Asked Questions
Cooking sherry has added salt and preservatives, making it unpleasant to drink. Drinking sherry (dry sherry from the wine section) works better for cooking and contains no added salt.
Sherry adds a distinctive nutty, caramelized flavor. Dry white wine is the closest substitute. Skipping the alcohol entirely loses some flavor depth but the dish will still work.
Cooking sherry lasts indefinitely due to preservatives. Dry drinking sherry lasts 2-3 months after opening when stored in the fridge. Much longer shelf life than regular wine.
The Bottom Line
When you need a substitute for cooking sherry, your best bet is Dry White Wine. The right choice depends on your recipe and dietary needs. Start with the Professor's Pick and adjust from there.