The best substitutes depend on what sherry does in your recipe

Sherry brings sweetness, acidity, and depth to a dish—so the right replacement depends on which of those qualities matters most. If you're cooking a sauce that needs sherry's tangy sweetness, dry white wine works. If you need the caramel notes in a braised dish, balsamic vinegar or apple cider vinegar mixed with a little sugar gets you there. If the recipe calls for cream sherry's richness, a combination of broth and a touch of honey or brown sugar mimics the effect. The key is matching the flavor profile, not just grabbing whatever bottle is open.

Most home cooks have at least one substitute already in their kitchen. The recipes below use ingredients you likely own or can find at any grocery store. None of them are perfect one-to-one swaps—sherry is sherry—but they work because they deliver similar flavor without changing the dish beyond recognition.

Key Takeaways

  • Dry white wine (Sauvignon Blanc or Pinot Grigio) replaces sherry in sauces and deglazing because it has similar acidity and won't add unwanted sweetness.
  • Balsamic vinegar mixed with a little sugar or honey works for braised meats and glazes where you need sherry's caramel and sweet notes.
  • Chicken or vegetable broth combined with a splash of vinegar and a pinch of sugar replaces cream sherry in creamy sauces and soups.
  • Apple cider vinegar or white wine vinegar diluted with water and sweetened slightly handles recipes where sherry's acidity is the main job.
  • The best substitute changes based on whether the recipe needs sweetness, acidity, body, or all three—read the recipe first to decide which direction to go.

Dry white wine for sauces and pan deglazing

Dry white wine is the closest flavor match to dry sherry and works in nearly any savory recipe. Use Sauvignon Blanc, Pinot Grigio, or any dry white you'd drink—avoid anything labeled "cooking wine," which has added salt and tastes flat. Pour it into a hot pan after searing meat or vegetables, let it bubble for 30 seconds to burn off the alcohol, then scrape up the browned bits stuck to the bottom. The wine picks up those flavors and becomes the base of your sauce.

The ratio is roughly one-to-one: if a recipe calls for one cup of sherry, use one cup of dry white wine. You may notice the sauce tastes slightly less sweet than it would with sherry, but the acidity and depth are there. If the finished sauce tastes thin, simmer it a minute or two longer to concentrate the flavors. This swap works for chicken piccata, beef stroganoff, mushroom sauces, and any recipe where sherry is added to a pan sauce.

Balsamic vinegar and sugar for braised dishes and glazes

Balsamic vinegar has the sweetness and dark color that cream sherry brings to braised meats, stews, and glazes. Mix one part balsamic vinegar with two parts broth (chicken, beef, or vegetable depending on your dish) and add a teaspoon of brown sugar or honey per cup of liquid. This combination mimics sherry's caramel notes and body without the alcohol.

Use this blend in pot roasts, beef stews, glazed ham, or any dish where sherry simmers with the meat for an hour or more. The vinegar's tang softens as it cooks, and the sugar rounds out the flavor. Start with half the amount the recipe calls for, taste it after 20 minutes, and add more if needed—balsamic is stronger than sherry, so you may not need the full quantity. This swap also works for glazes on roasted vegetables or chicken thighs.

Broth with vinegar and sugar for cream sherry

Cream sherry is sweet, rich, and mild—used in soups, cream sauces, and dishes where you want warmth without sharp acidity. Replace it with one cup of chicken or vegetable broth mixed with one tablespoon of white wine vinegar and one teaspoon of honey or brown sugar. Stir until the sugar dissolves, then use it as you would the sherry.

This works in cream of mushroom soup, seafood bisque, creamy chicken sauces, and any recipe where sherry is stirred into a finished dish rather than cooked down. The broth gives body, the vinegar adds the slight tang sherry has, and the sweetener balances it. If your recipe uses a lot of cream sherry (more than half a cup), you can also use half broth and half heavy cream or sour cream to build more richness. Taste as you go—you can always add a touch more vinegar or sweetener, but you can't take it out.

Apple cider vinegar or white wine vinegar for acidity

If the recipe relies mainly on sherry's acidity to brighten a dish—a pan sauce for pork, a deglazing liquid, or a marinade—use apple cider vinegar or white wine vinegar diluted with water. Mix one part vinegar with three parts water and add a pinch of sugar. This keeps the acidity without the harshness of straight vinegar.

Apple cider vinegar has a slightly fruity note that works well with pork and chicken. White wine vinegar is more neutral and suits beef or seafood. Use the same volume as the recipe calls for sherry. The dilution matters: straight vinegar will overpower the dish, but diluted and lightly sweetened, it gives you the brightness sherry provides. This swap is especially useful if you're cooking for someone who avoids alcohol or if you've run out of other options.

Chicken or beef broth alone for light dishes

In some recipes—particularly light soups, risotto, or dishes where sherry is a minor ingredient—plain broth works. Use the same volume the recipe calls for. You'll lose the sweetness and acidity sherry brings, but you'll keep the savory depth and won't introduce a competing flavor.

This works best when sherry is one of many ingredients and not the main flavor note. A risotto that calls for a quarter cup of sherry can handle a quarter cup of broth without tasting noticeably different. A dish built around sherry's sweetness—like a glaze or a cream sauce—will taste flat with broth alone. If you go this route and the finished dish tastes thin or one-dimensional, add a splash of vinegar or a pinch of sugar to wake it up.

Cooking without sherry: when to skip it entirely

Not every recipe needs a substitute. If sherry is listed as optional or if you're making a straightforward dish where it's a background note, you can leave it out. The dish will taste different, but not necessarily worse—just simpler. Soups, stews, and braises that have strong flavors from meat, vegetables, or spices often work fine without it.

The recipes where you really do need a substitute are those where sherry is the main seasoning—a pan sauce with nothing else, a glaze, or a cream sauce. In those cases, using one of the swaps above will keep the dish balanced. If you're unsure, start with dry white wine: it's the safest choice and works in almost everything.

Frequently Asked Questions

Can I use cooking wine instead of sherry?

No. Cooking wine has added salt and preservatives that make it taste flat and one-dimensional. It's cheaper but will make your dish taste worse than using broth or vinegar. Spend a few dollars on a bottle of dry white wine you'd actually drink—it makes a real difference.

What if I don't have any of these substitutes on hand?

Start with plain broth or water. It's not ideal, but it won't ruin the dish. Once you taste it, you can add a splash of vinegar, a squeeze of lemon juice, or a pinch of sugar to adjust the flavor. Many home cooks have made good food without sherry—you can too.

Does the alcohol in sherry cook off?

Most of it does, but not all. If you're cooking for someone who needs to avoid alcohol entirely, use broth, vinegar, or the balsamic mixture instead. Alcohol burns off faster in high heat and longer cooking times, so a pan sauce simmered for 30 seconds will retain more alcohol than a stew that cooks for two hours.

Can I use red wine instead of sherry?

Red wine works in beef stews and braised dishes where sherry would be used, but it will darken the sauce and add tannins that sherry doesn't have. Use it only if the recipe specifically calls for sherry in a beef dish and you have nothing else. For chicken or seafood, stick with white wine or one of the other swaps.

Is there a substitute that tastes exactly like sherry?

No. Sherry is a fortified wine with a specific flavor profile that comes from how it's made. The swaps above deliver similar results in the finished dish, but they're not identical. If you cook with sherry often, keeping a bottle on hand is worth it—it lasts a long time and costs less than buying substitutes repeatedly.