Do you have a recipe you want to make but discovered that one of the vital ingredients is missing? This is a common problem and it can really throw a wrench in dinner or your baking recipes. The good news is that you can use a substitution for a lot of common cooking and baking ingredients.
Buttermilk
If a recipe calls for buttermilk and you don’t have any on hand, you can make a quick substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let the mixture sit for a few minutes, and you’ll have a tangy buttermilk substitute that will work just as well in your recipe.
Sour cream
If a recipe calls for sour cream and you don’t have any, you can use plain Greek yoghurt as a substitute. The consistency is similar, and the tanginess will add a similar flavour to your dish. Other great sour cream options include heavy cream and a little lemon juice or buttermilk.
Heavy cream or Double cream
If you don’t have heavy cream or double cream, you can use a combination of milk and butter as a substitute. For every 1 cup of heavy cream, melt 1/4 cup of butter and add enough milk to make 1 cup of liquid. This will give you a similar richness and texture to heavy cream. Condensed or evaporated milk depending on the recipe can make a great substitute for heavy cream. Avoid using sweetened condensed milk for savoury dishes and if you are making a sweet dish consider the added sugar and reduce it as needed.
Brown sugar
If a recipe calls for brown sugar and you’re out, you can make your own brown sugar by mixing 1 cup of granulated sugar with 1 tablespoon of molasses. Mix it well, and you’ll have a brown sugar substitute that will work just as well in your recipe. If you do not have the supplies to make your own brown sugar for a recipe you can often use a mix of table sugar and honey to replace the missing moisture in brown sugar and replace some of the flavours though this will give a much lighter flavour than brown sugar.
Baking powder
If you’re out of baking powder, you can make your own by mixing 1/4 teaspoon of baking soda with 1/2 teaspoon of cream of tartar. This will give you the same leavening effect as baking powder. If you do not have these items on hand and you need a levelling agent you can use baking soda and an acid like vinegar or lemon juice. Buttermilk makes a great leavening agent that works well as a substitution for baking powder.
Cornstarch
If a recipe calls for cornstarch and you don’t have any, you can use all-purpose flour as a substitute. Use half as much flour as the recipe calls for cornstarch (for example, if the recipe calls for 1 tablespoon of cornstarch, use 1/2 tablespoon of flour). Other great options include arrowroot starch and tapioca starch. For the thickening of soups and gravies, you can even get a little creative and use leftover mashed potatoes.
Vegetable oil
If you’re out of vegetable oil, you can use olive oil as a substitute. It has a similar consistency and flavor, and will work just as well in your recipe. Other options include bacon grease you have saved, melted butter, or pretty much any other oil you have on hand. For things like baking cakes, you can use applesauce in place of your oil.
Honey
If a recipe calls for honey and you’re out, you can use maple syrup as a substitute. It’s not exactly the same, but it will add a similar sweetness to your dish. If you are using it solely as a sweetener you can use sugar or your favourite sweetener in place of honey. If you want the colour or texture you can use a bit of molasses.
Worcestershire sauce
If a recipe calls for Worcestershire sauce and you don’t have any, you can use soy sauce as a substitute. It won’t have the same complexity of flavours, but it will add a similar salty, umami flavour to your dish. Soy sauce is a great substitution for Worcestershire sauce because it does a good job of breaking down fibres as well to help make your dish more tender.
Lemon juice
If you are making something that needs lemon juice and you don’t have any on hand, you can use white vinegar as a substitute. It won’t have the same bright, citrusy flavour, but it will add a similar acidity to your dish. This works well for things like homemade jams and jellies, adding tartness to homemade pie fillings, and adding some tang to homemade dressings.
Remember that all is not lost if you do not have an ingredient you need. Sometimes all you really need is a little creativity and a few minutes to look around your kitchen for the perfect substitution.
