Substitute for Sherry: Ratios and Best Uses

By The Recipes by Mom kitchen · Last checked October 21, 2026 · Not kitchen-tested; see how our recipes are made

The best substitutes for dry sherry in cooking are dry vermouth, a dry white wine, or Shaoxing wine, all used in a 1 for 1 ratio. For an alcohol-free replacement, use 1 cup of broth mixed with 1 teaspoon of vinegar. Sherry adds a distinct nutty and savory character to dishes, and while these replacements work well, they will each slightly alter the final taste of your recipe.

The goal of a substitute is to replicate the acidity and depth that sherry provides. The choice depends on the recipe and what you have available. For example, cooking sherry sold in many supermarkets contains added salt, which can affect the seasoning of your dish if you use it instead of a dry drinking sherry.

Substitutes for sherry (per 1 cup)

Ratios are common kitchen equivalents; results vary by recipe, so try a swap in a forgiving recipe first.

Good to know

• Cooking sherry sold in supermarkets usually contains salt

How to choose the right sherry substitute

When selecting a replacement for sherry, consider the flavor profile of each option. Sherry is a fortified wine, meaning it has a higher alcohol content and a more complex, nutty flavor than many table wines.

• Dry vermouth is also a fortified wine, making it a close match in body and strength. Its flavor is more herbal, which can complement pan sauces and soups.
• Dry white wine is a simple and widely available option. It provides the necessary acidity but has a lighter, fruitier character than sherry.
• Shaoxing wine is a Chinese rice wine with a savory, slightly sweet flavor profile that is an excellent substitute in Chinese stir-fries and marinades. Be aware that many varieties contain salt, so you may need to adjust the seasoning in your recipe.
• Broth and vinegar create a non-alcoholic option that mimics sherry’s savory and acidic qualities. Broth provides the savory base, while a small amount of vinegar adds the acidic note. This substitute will have less complexity than an alcohol-based one.

Substitutes by recipe type

The best substitute often depends on what you are cooking. Matching the substitute to the dish helps maintain the balance of the original recipe.

• For pan sauces, soups, and stews, dry vermouth is an excellent choice. Its aromatic, herbal quality adds depth that stands up well to longer cooking times. A dry white wine also works well to deglaze a pan or add acidity to a sauce.
• In Chinese dishes, especially those calling for stir-frying or braising, Shaoxing wine is the most suitable replacement. Its flavor is integral to many regional Chinese recipes.
• For any recipe where you need an alcohol-free version, the combination of broth and vinegar is the best choice. It is effective for adding moisture and a touch of acidity to marinades, sauces, and braises without introducing alcohol.

What changes when you use a swap

Using a substitute for sherry will change the flavor and aroma of your dish. Sherry has a unique oxidized, nutty taste that is difficult to replicate exactly. A substitute will perform the same function, such as adding acidity or deglazing a pan, but the taste will be different.

Dry white wine will make a dish taste lighter and fruitier. Dry vermouth will introduce a distinct herbal note. Shaoxing wine brings a specific savory, rice-wine character appropriate for Asian cuisine but less so for European dishes. The broth and vinegar combination provides a savory and acidic background but lacks the complex notes that come from fermented grapes. When you make a substitution, we suggest tasting and adjusting the seasonings as you cook to achieve a balanced result.

Sources and method

• Substitution ratios: common equivalents from US university extension substitution tables and standard cookbooks, cross-checked by the editors

Last checked October 21, 2026.