Cooking Without Alcohol: Substitutions For Red & White Wine
by Samantha Coogan-Wilkinson, MS, RDN, LD
Many recipes call for alcohol like red or white wine. The idea is that the alcohol will reduce, allowing the remaining aroma and flavor to remain. Notice that the key word in the last sentence is “REDUCE” – not eliminate. And this is fine for some people. However, what if you are trying to avoid alcohol consumption as part of your health goals? Contrary to popular belief, not all of the alcohol gets cooked away. Here are pretty basic alternatives to utilize if a recipe does happen to call for white or red wine.
Note: Knowing the purpose of the alcohol in the dish helps, too. Is it being utilized as a pan deglazer, meat tenderizer or simply for moisture?
Instead of Red Wine, try:
• Chicken, beef or vegetable stock
• Grape, cherry, cranberry or pomegranate juice
• Balsamic vinegar added to fruit juice (if using for deglazing)
Instead of White Wine, try:
• Chicken or vegetable stock
• White grape or apple juice
• Lemon juice added to fruit juice (if using for deglazing)
