I was hoping you might suggest some alternatives to cooking with wine for people who are allergic to sulphites. I can use sake, vodka, scotch etc. but I was wondering how best to use an alternative. I do substitute lemon and distilled vinegar.
Have a question for Milk Street experts?
Get trusted advice from the cooks, editors, and recipe developers behind Milk Street.
Don’t have an account?Sign up
Join the conversation
Sign in to join the conversation.
COMMENTS
Lynn ClarkMilk Street Staff
April 9, 2020
Hi Sharon - For deglazing a pan, stock or another liquor combined with vinegar or citrus juice is a fine substitute. I would stick with liquors that are relatively mild-flavored so they don't skew the dish too much - gin could be too herbal, whiskey/bourbon might be too smoky. I might consider making your own chicken and beef stock so you can make it a bit more concentrated and flavorful. You can freeze it in ice cube trays and pop as much out as you need when you cook. For pan sauces, I would add the stock only, reduce the sauce, and then add the vinegar or citrus juice at the end to maintain its acidity. Hope that helps! Best, Lynn C.
Sharon M.
April 10, 2020
Thank you both! I can't use any type of wine vinegars (even the "no sulphites added" contain sulphites naturally) and will try the pomegranate juice and lemon and stock. I make shrimp with white wine and lime leaves, and roast duck with a wine reduction sauce and would like to figure out how to modify these. The duck might be able to handle these deeper flavours, not sure what to do with the shrimp.
Lynn ClarkMilk Street Staff
April 10, 2020
Hi Sharon - for the shrimp dish, I would try shrimp stock or clam juice combined with lime juice (add the lime juice at the end). For the duck, I think April's suggestion of pomegranate juice and lemon would be great with the duck. Juices can sometimes end up too sweet when they are reduced but, in this case, I think that sweetness would be really nice with duck. Best, Lynn
Leon K.
September 29, 2020
Hi Sharon,
When wine is heated, the alcohol evaporates. So you cannot get drunk. The sulphites in wine - which some people are allergic to - also evaporate on cooking. The aim of using wine in cooking is to get the concentrated flavour and essence of the wine.
If you only need acidity, you can use the alternatives.
Judy G.
January 25, 2022
I'm wondering if there is proof that the sulfites would burn off in the cooking . I doubt it and would not chance it unless you have proof. Also concerned about balsamic vinegar how to substitute for it??
Did you know baby Arrowroot biscuits have sulfites in them!! That is so crazy .
Lynn ClarkMilk Street Staff
January 25, 2022
Hi Judy - We don't have any research to back up Leon's points about sulfites evaporating, but you can use apple cider vinegar and sugar to substitute for balsamic vinegar (assuming you are not allergic to apple cider vinegar). 1 tablespoon of vinegar combined with 1/2 teaspoon of sugar, honey, or agave syrup should work. Best, The Milk Street Team
