Substitute for Dry Sherry (Cooking)
Dry sherry used in Chinese stir fries, cream sauces, soups, and mushroom dishes.
The Best Substitute
The Professor's top pick for replacing dry sherry (cooking) is Dry White Wine at a ratio of 1 tablespoon dry white wine = 1 tablespoon dry sherry. This works well for stir fries, cream sauces, soups, mushroom dishes. There are 2 total substitutes listed below, each suited for different situations. Scroll down for complete details on every option, including what to use each one for and what to avoid.
Best Substitutes
Dry White Wine
Flavor impact: Less nutty than sherry but provides similar acidity and depth.
Dairy-freeApple Cider Vinegar (diluted)
Flavor impact: Provides acidity without the wine character. Works in a pinch for stir fries.
Dairy-free
Dry white wine is the cleanest swap. For Chinese stir fries specifically, Shaoxing wine is the traditional choice and costs a few dollars at Asian grocery stores.
Frequently Asked Questions
Cooking sherry has added salt and preservatives. Real dry sherry is preferred. An inexpensive bottle of Fino or Manzanilla sherry works perfectly.
The Bottom Line
If you are out of dry sherry (cooking), the best all-around substitute is dry white wine. Pay attention to the ratio, since substitutes rarely work at exactly 1:1. Consider what role dry sherry (cooking) plays in your recipe; whether it provides flavor, texture, acidity, or structure; and choose the substitute that best fills that specific role. When in doubt, start with less and adjust to taste.
Source: Culinary reference | Last verified: March 19, 2026 | Our methodology