It never fails, you’ve gone to the grocery store eighteen times getting ready for the big day, the BIG MEAL and yet just as you get into cooking you realize you don’t have that one ingredient that you need. No need to rush off for the nineteenth time, because Kimberly Baker, director of the Clemson Extension Food Systems and Safety Team at Clemson University and Chef Brett Ashcraft at Queenie’s Southern Restaurant and Bar in Atlanta have stepped in to help out with their recommendations for common ingredient substitutions
Buttermilk
I know what you thinking, how can I make Nana’s famous buttermilk biscuits, without the buttermilk. Chef Ashcraft says you can substitute half a cup of whole milk mixed with half a cup of sour cream for a cup of buttermilk. If you don’t have sour cream, Kimberly Baker says you can add a cup of milk to a tablespoon of white vinegar. She adds that you should allow it to sit for five minutes and stir before using. (I have used this trick before and it works perfectly.
Self-Rising Flour
No self-rising flour, no problem. Kimberly Baker recommends mixing one cup all-purpose flour, one teaspoon baking powder, one fourth teaspoon baking soda and one half teaspoon salt to make self-rising flour in a pinch.
Lemon Juice
Don’t be sour because you don’t have any lemons. Chef Ashcraft says. “In a pinch for things like hollandaise, gremolata, or salad dressings, I will substitute a splash of champagne vinegar. The ratio isn’t quite one to one, but it’ll work.”
Fresh Herbs
Fresh herbs have a rather quick use or lose shelf life so if yourself in the middle of a recipe when you find out they have expired, Kimberly Baker says you can substitute dried herbs instead. She does have a caution warning for you, dried herbs have a much more concentrated, powerful flavor. For this reason she suggests substituting a third of the amount called for in the recipe. In other words, one teaspoon of dried herbs would substitute for three teaspoons, or a tablespoon, of fresh herbs.
Stock
Chef Ashcraft says he always keeps jars of “Better Than Bullion” in the refrigerator for those occasions when he needs stock in a pinch. “The flavor of these versus dry powdered bouillon is far superior and they keep in the refrigerator for months.”
Brown Sugar
Don’t worry, your ham won’t be missing that nice brown sugar glaze, even if you’re out of brown sugar. “To substitute brown sugar, mix one cup granulated sugar with one fourth cup molasses,” Baker says. To compensate for this, she suggests reducing the total liquids in your recipe by one fourth cup.
Soy Sauce
“I keep Bragg’s Liquid Aminos around for things that could use some salt and umami of soy sauce, but without the strong soy sauce flavor. It’s great in pot roast, brown gravies, and vegetable soups that need some extra depth,” Chef Ashcraft says. (I personally use Bragg’s all of the time since I am gluten free and can’t have regular soy sauce. This stuff is awesome. It may be a little more in price but it lasts awhile).
Cornstarch
The best substitute for cornstarch is white flour. For every tablespoon of cornstarch your recipe calls for, you’ll need three tablespoons of flour.
Chives
Chives aren’t typically something most of us keep handy in the fridge, but don’t worry. According to Baker, an equal amount of chopped green onion tops can be substituted for chopped chives.
Heavy Cream
All is not lost if you don’t have heavy cream in your refrigerator. Simply melt four tablespoons of butter and allow it to cool so enough to approach room temperature without turning solid again. Next, use a wire whisk to mix in three fourths cup of whole milk. The combination of whole milk along with the added fat from butter will substitute nicely for heavy cream in your recipes.
Shallots
If you don’t have the shallots your recipe calls for, but you do have onions, you’re in luck. “An equal amount of white or yellow onion can be substituted for shallots,” Baker says.
Cooking Sherry
I can’t help but to think of old “Three’s Company,” reruns when I think of cooking sherry. Looking for good substitutions for cooking sherry? There are multiple options that can be subbed in on a one to one basis. The best choice is dry vermouth, but if it isn’t available you can also use dry white wine or chicken stock with a touch of lemon juice in a pinch.
Butter
Like Paula Deen used to say “butter makes it better,” but you can still make it buttery better even without the butter. There are a number of good substitutions you probably already have in your kitchen. Shortening, margarine, olive oil, vegetable oil, and coconut oil can all be subbed in for recipes that call for butter. For baked goods, you can even get creative and substitute ingredients like nut butters, apple sauce, or mashed avocados on a one to one basis. (I have used olive oil and coconut oil quite a bit and baked with mashed avocado and apple sauce. The recipes always turn out fantastic).
Tomato Paste
If you’ve got canned tomatoes, you’ve got an easy substitute for tomato paste. Simply blend them in a food processor, then bring them to a boil over medium heat. Cook the tomatoes while stirring constantly until they thicken and reduce down to about a third of the original amount. A 14.5 ounce can of tomatoes will yield the same as a six ounce can of tomato paste.
Unsweetened Baking Chocolate
Baker says it’s easy to make unsweetened baking chocolate at home. Simply mix three teaspoons of cocoa powder with a tablespoon of vegetable oil.
Semisweet Baking Chocolate
If you don’t have any semisweet baking chocolate, Baker says you can make it yourself by combining an ounce of unsweetened baking chocolate with a tablespoon of granulated sugar. Simply multiply this recipe by the number of ounces you need.
You might want to save this list, Christmas is right around the corner.