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Find a swap for sauces, risotto, and more.

White wine isn’t just for sipping, you know! It can also be used to deglaze pans, steam seafood, and bring together unexpected flavors. That's why it's a key ingredient in risotto, sauces, and more. In fact, Ree Drummond uses a few splashes in the cream sauce for her Pasta Primavera and her Spinach and Mushroom Stuffed Shells!

But what if you're in the middle of making a recipe that calls for white wine...and you suddenly realize that you don’t have any handy? Luckily, there are some great white wine substitutes out there (all non-alcoholic!)—and you probably have many of them in your kitchen already.

Before you pick a swap, though, be sure to read your recipe closely and determine what flavor and acidity level make the most sense. For example, if you’re cooking a delicate fish, apple cider vinegar may not be the best replacement—it can be too assertive and sour. And if you're making a simple, wine-based pan sauce, water is probably not your best swap. It won't add any flavor at all! But don't worry: This list of white wine substitutes covers all the bases. Find the right swap, and you'll be on your way to achieving optimal deliciousness without the wine.

If you’re looking to add acidity to a dish without any alcohol, lemon juice is a great option. It's especially helpful when it comes to deglazing a pan and getting all the goodness out of those crispy bits! However, note that this isn’t a 1:1 swap—you’ll want to dilute the lemon juice with equal parts water to prevent your dish from tasting too acidic or bitter.

Chicken or vegetable broth can be a flavorful replacement for white wine. You can even swap it in equal amounts (go for low-sodium broth so your dish doesn't end up too salty). Just keep in mind that broth won’t add any acidity, so you might want to add a touch of white vinegar to achieve a similar tang.

This pantry staple is a great substitute for white wine because it has similar levels of acidity, not to mention a sweet and tangy flavor. However, using too much can make your dish overly sour and pungent, so dilute it with equal parts water and incorporate it into your dish slowly.

When oxidized, the alcohol in white wine converts into acetic acid. This secondary fermentation turns the wine into vinegar, making it an ideal substitute for white wine. Vinegar is considerably more acidic though, so be sure to dilute it with equal parts water before using.

Common in East Asian dishes, rice wine vinegar can be a good alternative to white wine in recipes. It’s sweeter and less acidic than other substitutes, so you may want to add lemon juice or a touch of white vinegar to achieve the desired flavor.

If all else fails, use water! It won't give you any flavor or acidity, but water will give you the necessary liquid to thin a sauce or deglaze a pan. For extra flavor, steep some fresh herbs in warm water, then strain and use the infused water in your recipe.