There comes a time when every cook and chef runs out of an important ingredient in a recipe and has to find a suitable replacement.  This list of common substitutions can be very helpful.   On those occasions when you don’t have just the right thing for your recipe, this page helps you identify adequate substitutions so you can still make that recipe you want to make.

Substitutions

CHILI SAUCE: Ketchup with prepared horseradish and lemon juice to taste.

FRESH CHIVES: Green onions, including the tops.

CHORIZO SAUSAGE: Hot Italian sausage, seasoned with garlic and ground red pepper.

FISH STOCK: Equal parts clam juice and water.

DRIED CURRANTS: Chopped dark raisins.

GRAHAM CRACKER CRUMBS, 1 CUP: 15 graham crackers, ground in a blender; OR 1 cup vanilla wafer crumbs.

FRESH HERBS, 1 TABLESPOON MINCED: 1 teaspoon dried, of the same kind.

FRESH HORSERADISH, 1 TABLESPOON GRATED: 2 Tablespoons prepared, well-drained.

HOT SAUCE (TABASCO): use red pepper flakes or ground red pepper.

LEMON GRASS, 1 TABLESPOON MINCED: 1 teaspoon grated lemon rind.

PREPARED MUSTARD, 1 TABLESPOON: 1 teaspoon dry mustard mixed with 2 teaspoons wine vinegar, white wine or water.

PANCETTA: Cooked, lean bacon.

PINE NUTS: Walnuts or Almonds.

PROSCUITTO: Country ham.

SAKE OR RICE WINE: Dry sherry or dry vermouth.

SHALLOTS: Minced onion with half a small clove of minced garlic.

CHINESE BLACK VINEGAR: Balsamic vinegar.

WHITE WINE FOR COOKING: Dry vermouth.

CAKE YEAST, 5/8-OUNCE CAKE: 1 Packet active dry yeast.

Keywords: Information, Spices, American, Sauces, Herbs, Spice Mixes and Rubs, Vinegar

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