Substitute Broth + white wine vinegar or lemon for White wine (cooking)
What white wine (cooking) does in a recipe: Acid + depth for deglazing, sauces, risotto, mussels.
Broth + white wine vinegar or lemon
per 1 cup white wine
US1 cup chicken or veg broth + 1/2 Tbsp white wine vinegar or lemon juice
Metric240 ml + 8 ml
Pantry stapleBaking-safe ✓Egg-freeNut-freeAlcohol-freeContains meat
Broth gives body; vinegar gives the acid.
What changes: No wine fruitiness
Best for: Deglazing, risotto, sauces
More options: all 2 White wine (cooking) substitutes
Common questions
- What is the ratio for substituting Broth + white wine vinegar or lemon for White wine (cooking)?
- per 1 cup white wine — US: 1 cup chicken or veg broth + 1/2 Tbsp white wine vinegar or lemon juice. Metric: 240 ml + 8 ml.
- Why does Broth + white wine vinegar or lemon work as a White wine (cooking) substitute?
- Broth gives body; vinegar gives the acid.
- What changes when you use Broth + white wine vinegar or lemon instead of White wine (cooking)?
- No wine fruitiness
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