Common Substitutions and Quick Fixes

Here are some common substitutions and replacements we've utilized when we're missing just that one ingredient.

Alcohol:

Armangac- Cognac is the closest substitute. Calvados can also work.

Calvados- Calvados is an apple brandy, so any other fruit or pear brandy, Armangac or cognac make a good substitute.

Grand Marnier- Try any fruit brandy, or try 1/2 teaspoon orange extract plus equivalent vodka or water to replace moisture.

Madeira- Substitute port, sherry, or other fortified wine if available. Otherwise, an earthy red wine (like a granache or a syrah) plus a tablespoon or so of cognac or brandy should do the trick.

Port- Madeira, sherry or a fruity red wine (cabernet sauvignon or merlot) plus a little cognac or brandy make for good substitutes.

Vermouth- sweet white wine like a Riesling is best, but any white wine will do.

Baking:

Baking Powder- 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar if used immediately after mixing can approximate the effects of baking powder.

Bread Flour- Just use All Purpose flour. The crust will have a little less chew.

Cake Flour- Use 7/8 cup All Purpose flours plus two tablespoons cornstarch whisked together.

Superfine Sugar- Run granulated sugar in a blender for 30 seconds.

Dairy:

Buttermilk- How to make buttermilk: Add 1 tablespoon lemon juice (or white vinegar) to 1 cup regular milk, wait ten minutes, and use immediately. Remember that one of buttermilk's purposes is to add fat to a recipe, so using reduced fat or milk to make buttermilk (while it can easily be done) might affect the fat content of the recipe. Adding yogurt to regular milk can also help create a similar texture to buttermilk in cakes.
 
Creme Fraiche- 1 tablespoon half and half or milk plus 1/4 cup sour cream should approximate the texture and creaminess, particularly in mashed potatoes.

Greek Yogurt- Strain regular plain yogurt through a fine mesh strainer lined with cheese cloth or paper towels for a few hours to take out the moisture.

Melty Cheeses- Each one of these cheeses is unique and wonderful, but in a pinch, gruyere, fontina, fontal,  and tallegio can all be substituted for each other.

Parmesan Reggiano- Pecorino Romano is the closest, but in many contexts (particularly as a topping) you can also substitute feta.

Sour Cream- 1 cup plain yogurt (or greek yogurt) is the closest substitution.

Seafood:

Anchovies- 1 teaspoon anchovy paste can be substituted for 1 tablespoon chopped anchovies. If you want to keep it vegetarian, use 1 teaspoon kalamata olive paste. Pastes can vary wildly in salt content, so you may have to adjust the salt in your recipe accordingly. Use a gentle hand.

Lobster/Seafood Stock- cook shrimp shells in water for 20 minutes. Skim some of the foam off. Strain out shells with a fine mesh strainer for a homemade shellfish stock. Good for EZ Peel Shrimp dishes. If available, add 1 cup clam juice.

Vegetables:
 
Leeks- a leek is essentially an onion, and an onion can substitute in any recipe if you are fresh out of leeks in equal amounts.

Lemon juice- Some things only citrus (lime, lemon, orange, grapfruit) will do, but if you are lacking lemon and feel like some acidy citrus is just what a soup or sauce need and lack one, try a dash of sherry vinegar. It will lend a different note, but one with tang.

Lemon zest- lime, orange, and grapefruit zest all lend their own flavor but can be substituted in for each other, often with creative results. Just like the fruits, orange will be the sweetest.

Shallots- a 1/4 of onion per 2 tablespoons of shallots fits in a pan sauce or many sauteing purposes. For dressing, equal parts scallion is a better substitute.