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    Home » How To

    Ingredient Substitutions

    Published: May 25, 2010 · Modified: Jan 18, 2022 by Faith · This post may contain affiliate links · 35 Comments

    I’ve lost track of how many times I’ve been inspired to try a new recipe only to realize that I’m missing a key ingredient (or worse yet, when I’ve already started cooking and mid-meal I realize I don’t have everything I need).  Of course, a trip to the market would fix that, but if you can utilize other ingredients that you already have on hand, it’s even better.  Some substitutions that I make are to use what I have on hand, but I make other substitutions to healthy things up a little.  Next time you’re in the kitchen and you realize you don’t have an ingredient, check to see if there’s a substitution before you had off to the grocery. 

    (I don’t discuss spices in this post; for information on spices blends and spice substitutions, see here.) 

    • Salt (on finished dishes):  Fresh squeezed lime juice or fresh minced parsley
    • Dried Bread Crumbs:  Crushed potato chips, pretzels, tortilla chips, crackers, or cereal; coarsely ground oatmeal

    (Image Source)

    • Mayo:  Sour cream or plain Greek-style yogurt
    • Ricotta Cheese:  Pureed dry cottage cheese
    • Mascarpone Cheese:  Neufchatel cheese or cream cheese

    (Image Source)

    • Half and Half:  Equal parts heavy cream and whole milk
    • Cream:  ¾ c whole milk + ¼ c butter = 1 c cream
    • Buttermilk:  1 c milk (low fat is fine) left to sit with either 2 teaspoon lemon juice or 1 teaspoon vinegar = 1 c buttermilk; or plain yogurt (1:1, buttermilk to yogurt)
    • Beer or Wine (in soups, stews, and braised dishes):  Broth or water

    (Image Source)

    • Broth:  1 bouillon cube + 1 c boiling water = 1 c broth
    • Dried Lemon Zest:  Pinch nutmeg
    • Leek:  Scallion or chive

    (Image Source)

    • Shallot:  1 clove garlic, 1 small onion
    • Egg:  1 TB ground flax seed soaked in 3 TB water = 1 egg
    • Cornstarch:  Arrowroot (1:1, cornstarch to arrowroot) or flour (2:1, cornstarch to flour)
    • Baking Powder:  ¼ teaspoon baking soda + ½ teaspoon cream of tartar = 1 teaspoon baking powder
    • Self-Rising Flour:  1 c all-purpose flour + 1 ½ teaspoon baking powder + ½ teaspoon salt = 1 c self-rising flour
    • Brown Sugar:  1 c white sugar + 1-2 TB molasses = 1 c brown sugar

    (Image Source)

    • Powdered (Confectioners) Sugar:  1 c white sugar processed with 2 TB cornstarch until it becomes powdery
    • Honey:  Maple syrup or agave nectar

    (Image Source)

    • Corn Syrup:  Honey or golden syrup
    • Unsweetened Baking Chocolate:  3 TB unsweetened cocoa powder + 1 TB vegetable oil or shortening = 1 oz unsweetened chocolate

    (Image Source)

    • Oil (in baked goods):  Applesauce, apple butter, mashed banana, pureed avocado, pureed pumpkin, or yogurt

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    1. Emily says

      June 03, 2010 at 5:38 am

      Thank you, can I use your pictures, too? If you don't mind I will probably just post it exactly as you have it.

      Reply
    2. Emily says

      June 01, 2010 at 7:37 pm

      This is GREAT. Sometimes I realize I am out of something and quickly Google substitutes. It is nice to think some of those options are all in one place. With your permission, I would like to re-post this on my blog in the near future. You know, of course, that I will link it back to you!

      Reply
      • admin says

        June 02, 2010 at 1:52 pm

        Emily, I'm glad you like this post, you can absolutely re-post it! I really appreciate you asking...thanks! :)

        Reply
    3. B. says

      June 01, 2010 at 4:34 am

      Salt creates a different chemical reaction than parsley and lemon, and engages different areas of taste buds on the tongue. All three are good finishers for your prepared dishes, but I wouldn't go as far as to say the latter can substitute for the former.

      Reply
      • admin says

        June 01, 2010 at 5:56 am

        B., As I mentioned, when I talk about using lime and parsley as a substitute for salt, I'm referring to finished dishes where salt would be used for flavor (as opposed to dishes where the chemical reaction that salt provides is necessary, such as baking certain breads). I didn't claim that lime and parsley taste like salt or trigger the salt taste buds on your tongue (although parsley, being related to celery -- one of the saltiest vegetables -- actually does taste slightly salty). Adding parsley and lime to finished dishes just helps to enhance the other flavors in the dish, similar to what adding salt to the finished dish would do. I hope this helps to clear this up! :)

        Reply
    4. ingrid says

      May 27, 2010 at 11:42 am

      Okay, I'm a dum and read that wrong. :(
      ~ingrid

      Reply
    5. ingrid says

      May 27, 2010 at 10:45 am

      Awesome list! Thanks for sharing. Some I knew and some I didn't and I REALLY needed that whole milk one. I never have whole milk.
      ~ingrid

      Reply
    6. Blond Duck says

      May 27, 2010 at 10:24 am

      Have a wonderful holiday weekend!

      Reply
    7. Erica says

      May 27, 2010 at 8:08 am

      Great post!!!!!I am printing this list.

      Reply
    8. Nicole, RD says

      May 27, 2010 at 5:29 am

      The baking chocolate trick is good to know! I try not to keep chocolate around (trouble!), but I never have shortening, either. Hm! I knew the trick with flax and water for an egg. I'm yet to try that, but I love the idea. The onion + garlic for a leek was helpful...I forget the clove of garlic when I make that substitution!

      Reply
    9. Summer says

      May 27, 2010 at 5:24 am

      Love ur list Faith and all the pics u put together!
      Me too need lods of subs,all d time, coz out here we find not half the stuff!!!

      Reply
    10. Veronica M. says

      May 26, 2010 at 10:12 pm

      I didn't realize how much substituting I did myself until I was reading your (excellent) list and realized there were only a few I hadn't tried. I like the unsweetened chocolate one--good to know!

      Reply
    11. Reeni says

      May 26, 2010 at 6:50 pm

      Thanks for the substitutions Faith! It has happened to me plenty of times in the middle of a recipe.

      Reply
    12. Velva says

      May 26, 2010 at 6:05 pm

      These are great ideas for substitutions. Thanks for sharing this information.

      Reply
    13. kim says

      May 26, 2010 at 4:42 pm

      I also use this method as well! Baking Powder: 1/4 tsp baking soda + 1/2 tsp cream of tartar = 1 tsp baking powder
      Thanks for sharing this: Self-Rising Flour: 1 c all-purpose flour + 1 1/2 tsp baking powder + 1/2 tsp salt = 1 c self-rising flour

      Also, I sub ricotta cheese for mascarpone to make a 'lower fat' version of tiramisu! :)

      Reply
    14. marla {family fresh cooking} says

      May 26, 2010 at 3:21 pm

      Faith, this is such a helpful post. The flaxseed for egg....who ever would have guessed that could be a substitution. I always learn from you and I love that! xo

      Reply
    15. MaryMoh says

      May 26, 2010 at 3:14 pm

      This is such an informative post. It's really helpful. Thanks very much for compiling it all.

      Reply
    16. Jen says

      May 26, 2010 at 12:39 pm

      I am sure that I will be referring to this post often. Thank you for compiling this great substitutions listing!

      Reply
    17. Barbara says

      May 26, 2010 at 12:16 pm

      Extremely helpful list, Faith. I'm going to start a file in my notepad for reference. Can't think of all the times I've rushed online to find a sub for something I'm missing!

      Reply
    18. Lazaro says

      May 26, 2010 at 11:15 am

      Fantastic informative post. Great substitutions advice.

      Cheers!

      Reply
    19. Ameena says

      May 26, 2010 at 10:31 am

      These are really great tips, especially for me since my fridge/cupboards are usually quite bare. And I learned the other day that another great substitute for bread crumbs is ground flax. Even Ali jumped on that and loved it!

      Reply
    20. Krista says

      May 26, 2010 at 8:48 am

      This is a great post to keep on hand! Thanks for taking the time to post it for us!!

      Reply
    21. Joanne says

      May 26, 2010 at 9:54 am

      I constantly find myself out of a myriad of things (why dont' I think before I cook...not sure.) This is such a handy dandy list!

      Reply
    22. sophia says

      May 26, 2010 at 9:42 am

      This is a really great list, Faith! I never buy buttermilk...I just use milk and vinegar! And didn't know you can use lime juice for salt!

      Reply
    23. kalli@fitandfortysomething says

      May 26, 2010 at 6:28 am

      oh such a great post! i always am missing something when i am cooking....this is fabulous!

      Reply
    24. 5 Star Foodie says

      May 26, 2010 at 7:06 am

      This is a great reference for ingredient substitutions!

      Reply
    25. deana@lostpastremembered says

      May 26, 2010 at 4:41 am

      What a great list... how many times have I been sure I had everything I needed only to discover I did not often because Dr Lostpast neglected to mention he'd used the last of____ and forgot to mention it! ARRGGHHH! Thanks for some great substitution ideas!

      Reply
    26. grace says

      May 26, 2010 at 3:29 am

      terrific. the buttermilk and mayonnaise substitutions are permanent in my kitchen, and there're a lot of other good tidbits here too--thanks, faith!

      Reply
    27. theUngourmet says

      May 25, 2010 at 10:31 pm

      These are great! It can be so frustrating to start a recipe and then find you don't have everything. I'll have to save this list. Thanks!

      Reply
    28. Heavenly Housewife says

      May 25, 2010 at 11:47 pm

      Wonderful post with a lot of great tips. My favourite substitution ingredient is greek yogurt. I often use it instead of mayonnaise in sandwiches and instead of creams in curries. Its also soooooo good for you!
      Also, did u know u can make your own cake flour by adding some corn starch to all-purpose flower (i cant remember how much though LOL).
      *kisses* HH

      Reply
    29. Mimi says

      May 25, 2010 at 9:35 pm

      This is definitely a post to bookmark. great information.
      Mimi

      Reply
    30. Barbara Bakes says

      May 25, 2010 at 7:40 pm

      What a nice resource. I'll have to remember to stop by if I have a question about a sub.

      Reply
    31. Lorraine @ Not Quite Nigella says

      May 25, 2010 at 4:41 pm

      Once again Faith, this is an excellent post! Now I had no idea that parlsey and lime juice could substitute for salt. I'm going to try it next time! :D

      Reply
    32. tasteofbeirut says

      May 25, 2010 at 3:31 pm

      Excellent to have this on hand for a quick reference; thanks so much Faith! Very useful post.

      Reply
    33. Blond Duck says

      May 25, 2010 at 2:05 pm

      I'm so glad you posted this list! Printing!

      Reply

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    Hi, I'm Faith!

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