Recipes

Ingredient sub chart 3

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Ingredient substitution guide
Missing something? Try a replacement

By Denise Foote
First published in Chatelaine.com’s December 2002 issue.
© Rogers Publishing Ltd.

Condiments

  Amount Substitution
Cocktail sauce 1 cup
(250 mL)
1 cup (250 mL) ketchup + 2 tbsp (30 mL) horseradish
Ketchup 1 cup
(250 mL)
1 cup (250 mL) tomato sauce + 1 tsp (5 mL) vinegar + 1 tbsp (15 mL) sugar
Mayonnaise 1 cup
(250 mL)

1 cup (250 mL) regular sour cream
OR
1 cup (250 mL) plain yogurt

Mustard, prepared 1 tbsp
(15 mL)
Mix together 1 tbsp (15 mL) powdered mustard, 1 tsp (5 mL) water, 1 tsp (5 mL) vinegar and 1 tsp (5 mL) sugar
Vinegar 1 tsp
(5 mL)

1 tsp (5 mL) lemon or lime juice
OR
2 tsp (10 mL) white wine

Worcestershire sauce 1 tsp
(5 mL)
1 tsp (5 mL) bottled steak sauce

Dairy

Amount Substitution
Butter, salted 1 cup
(250 mL)
1 cup (250 mL) hard margarine
Cream, half and half (10% fat) 1 cup
(250 mL)
7/8 cup 2% milk + 1/2 tbsp (7 mL) butter or hard margarine
Cream, heavy
(36-40% fat)
1 cup
(250 mL)

1 cup (250 mL) evaporated milk
OR
3/4 cup (175 mL) 2 % milk + 1/3 cup (75 mL) butter

Cream, light
(18-20% fat)
1 cup
(250 mL)
1 cup (250 mL) evaporated milk
OR

3/4 cup (175 mL) 2% milk + 3 tbsp (45 mL) butter
Milk (2%) 1 cup
(250 mL)

1 cup (250 mL) soy or rice milk
OR
1/4 cup (50 mL) dry milk powder + 1 cup (250 mL) water
OR
3/4 cup (175 mL) evaporated milk + 3/4 cup (175 mL) water

Ricotta

1 cup
(250 mL)
1 cup (250 mL) silken tofu
Sour cream 1 cup
(250 mL)
1 cup (250 mL) plain yogurt
Yogurt 1 cup
(250 mL)
1 cup (250 mL) sour cream

Fats

Amount Substitution
Butter, salted 1 cup
(250 mL)

1 cup (250 mL) hard margarine

Vegetable oil, for frying
1 cup
(250 mL)

1 cup (250 mL) lard
OR
1 cup (250 mL) vegetable shortening
OR
1 cup (250 mL) peanut oil

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