Substitute for White Wine (in Cooking)
Dry white wine used in sauces, risottos, and deglazing pans.
The Best Substitute
The Professor's top pick for replacing white wine (in cooking) is Chicken Broth + Lemon Juice at a ratio of 1 cup chicken broth + 1 tablespoon lemon juice = 1 cup white wine. This works well for risotto, pan sauces, soups, deglazing. 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
Chicken Broth + Lemon Juice
Flavor impact: Provides liquid and acidity without alcohol or wine flavor. Works well in most cooking applications.
Dairy-freeWhite Wine Vinegar (diluted)
Flavor impact: Provides the acidity of wine without the body. More acidic, so use carefully.
Dairy-free
Chicken broth + lemon juice is the Professor's go-to for alcohol-free cooking. It provides the liquid, savory depth, and acidity that wine contributes, without the alcohol.
Frequently Asked Questions
Not completely. After 15 minutes of simmering, about 40% of the alcohol remains. After 2 hours, about 5% remains. It never reaches 0% through cooking alone.
The Bottom Line
If you are out of white wine (in cooking), the best all-around substitute is chicken broth + lemon juice. Pay attention to the ratio, since substitutes rarely work at exactly 1:1. Consider what role white wine (in 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