Jun 1, 2008

Alcohol Substitutes

by: Natalie Mitts
If you are ever stuck on what to use instead of white wine or vodka in cooking, find the answers with this list of common alcohol substitutes. As alcohol is used in cooking to either add flavor or help marinade, many of these substitutions will yield similar results.

Amaretto - almond extract, marzipan or orgeat flavor Italian soda syrup

Beer/Ale - beef broth, chicken broth, ginger ale, mushroom broth, nonalcoholic beer or white grape juice

Bourbon - vanilla extract, sparkling apple cider, sparkling cranberry juice or sparkling grape juice

Brandy - apple cider, apple juice, apricot juice, brandy extract, peach juice, pear juice, raspberry extract, water or white grape juice

Champagne - champagne extract + soda water, ginger ale, sparkling apple cider, sparkling cranberry juice, sparkling grape juice or sparkling white grape juice

Orange liqueur - marmalade, orange juice, orange juice concentrate or orange zest

Red Wine - apple cider, balsamic vinegar, beef stock, chicken stock, clam juice, Concord grape jelly, cranberry juice, grape juice, mushroom stock, nonalcoholic wine, pomegranate juice, red wine vinegar, rice vinegar, tomato juice, vegetable stock or water

Rum - almond extract, apple cider, apple juice, molasses, pineapple juice, rum extract, vanilla extract, water or white grape juice

Sherry - apple cider, orange juice, peach juice, pineapple juice or vanilla extract

Tequila - cactus juice or cactus nectar

Vermouth - apple cider, apple juice + lemon juice + water, balsamic vinegar, grape juice, nonalcoholic white wine, white grape juice or white wine vinegar

Vodka - apple cider + lime juice, lime juice + white grape juice or water

Whiskey - the ingredient can be eliminated if the recipe only asks for a small amount

White Wine - apple cider, apple cider vinegar, apple juice, carrot juice, chicken stock, clam juice, ginger ale, mushroom stock, nonalcoholic wine, rice vinegar, vegetable stock, water, white grape juice or white wine vinegar
In general, when substituting extract or vinegar for an alcoholic beverage, use about half the amount because these liquids are more concentrated. Use water for the remaining amount when substituting with vinegar. Also add a tablespoon of sugar to decrease the bitterness of the vinegar. Extract is fine by itself in half the amount. When using nonalcoholic wine, add a tablespoon of vinegar to decrease the sweetness. If syrups are too sweet, dilute with water. For all others (juice, stock, water, etc.) substitute an equal amount of liquid. Small amounts of alcohol can always be omitted, but the dish may lack some flavor.

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