liquid
Dry white wine
4.9 g1 teaspoon
15 g1 tablespoon
Wine density about 0.99 g/ml; 4.93 ml level tsp about 4.9 g.
Instead of Dry white wine
No substitute gives wine's fermented complexity; stock with a little acid is the closest practical option.
White wine vinegarFor 100 ml wine use 25 ml white wine vinegar plus 75 ml water; simmer 2 minutes to soften the sharpness.
Lemon juiceFor 100 ml wine use 1 tbsp lemon juice made up to 100 ml with water; add off the heat. Sharper and less complex.
Vegetable stockUse the same volume; add 1 tsp vinegar or lemon juice for acidity. Lighter, without wine's fermented depth.
