Substitutions / vermouth
What to use instead of vermouth
Use dry white wine in equal amounts. Less herbal complexity, but works well in savory cooking or cocktails that just need acidity.
Every option, best first
| Use instead | How much | What changes |
|---|---|---|
| Dry white wine | 1:1 | Less herbal complexity, but works well in savory cooking or cocktails that just need acidity. |
| White grape juice | 1:1 | Adds sweetness and no alcohol, so best in cooked dishes where the liquid reduces. |
| Chicken broth | 1:1 | Works only in savory cooked applications — no fruitiness or herbal notes, but adds body. |
How much is a cup of vermouth?
Substituting by volume and weighing are different problems, and the second one has an exact answer. Weigh vermouth in grams →
A word on how to read these
A substitution is a trade, not an equivalence. The ratio gets the quantity right; the third column is the part worth reading, because it tells you what you are giving up. In a stew, most of these are invisible. In a cake — where flour, liquid, fat and leavening are in a fixed relationship — the same swap can change the crumb.
Why baking notices and stew doesn't →
Where these came from
These substitutions were written by Gather's own kitchen model — the same one the app uses when you tap an ingredient and ask what else would work — then checked and saved as a fixed list in July 2026. Nothing on this page is generated while you read it. They are a good starting point and not a substitute for tasting as you go.