Recipe Substitute

I wouldn't substitute with red wine vinegar. If I'm substituting a white wine I use chicken broth If it's only one teaspoon I don't know that I'd bother. It's probably just to deglaze the pan right? Just use any clear liquid. Good luck!

Well I know that you solved your problem already but if you come across this again, you could use a splash of white wine, chicken broth, lemon juice or even water. You sort of have to figure out what the wwv is doing in the recipe - if it's just deglazing the pan, any neutral liquid like the list above would be fine. If you needed the acidity (like it was part of a marinade) then regular vinegar or lemon juice would work.

I know what you mean about the expense of cooking from home - it takes a while to build your pantry staples to be able to cook anything without going out to the store but those staples last forever so if you keep cooking, you will get to a point where most of what you need save for meat and produce is already in your cabinets and then it really is easy and cheap.

I'm not sure I would try that substitute. Maybe just plain vinegar???

Absolutely substitute.

Doesn't look like anyone on here would go for it - but I would!! I use red wine vinegar lots - and it tastes great in recipes. I think the white may just be for color?? Do you experiment with different vinegars? I have a salad dressing recipe, that calls for white balsamic vinegar, but I didn't have any, so I tried 3 different kinds of vinegars, and the next time I remembered to buy the white balsamic, I used it. It did taste the best in the recipe, but it was worth it to me to try the others out of curiosity. I know what you mean about the cost of food - but once you have lots of ingredients in your pantry it's not so bad. Hope your dinner was great!

Go for it. 1 teaspoon, not that much.