Out of Broth? Here’s What to Use Instead.

Even the most prepared cooks run out of broth from time to time, though, usually only realizing it after cooking is already underway. If you keep an otherwise well-stocked kitchen, there are a handful of other pantry staples that can step in when you run out of broth. Here’s how to substitute other pantry staples for broth in cooking.

Affordable and shelf-stable, bouillon in its many forms is the ultimate substitute for homemade or cartoned broth. The cubes and granules keep practically forever in the pantry. Because it is concentrated, bouillon is higher in sodium than homemade or store bought broth so adjust your recipes salt accordingly, tasting and seasoning as you go.

Here’s the basic math for substituting bouillon for broth: For every cup of broth use 1 bouillon cube or 1 teaspoon bouillon plus 1 cup boiling water to dissolve the bouillon, and then cool slightly before using.

Don’t fret if bouillon isn’t in your pantry and you need it for cooking; Wine , vermouth, and beer can also be used for as a substitute for broth in cooking.

When a recipe calls for chicken or vegetable broth, use an equivalent amount of dry white wine or vermouth. You can swap the broth for water in small amounts as long as you adjust the seasoning accordingly and adding a little more salt and a squeeze of lemon or a splash of vinegar as needed. Beef broth is easily substituted with beer or red wine, cup for cup.

Even the most well-stocked kitchens run out of pantry staples from time to time. Whether you’re trying to limit your grocery shopping or you need to make a last-minute ingredient swap, we’ve got you covered. This series will walk you through the best substitutions and replacements for common cooking and baking ingredients.