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Substitutes and Simple Scratches

Comments : 1 Posted in : butter, buttermilk, egg, hints, honey mustard, mayonnaise, milk, oil, peanut butter, recipe, sauce, substitutes, substitutions, teriyaki, tips, tricks, Uncategorized on by : Jeanette Rueb

“Oh no, I’m out of ___!”

It happens to the best of us. You’re going along, making a recipe, and all of a sudden, you turn around and you’re out of something you were positive you had.

Don’t panic! I’ve got a list of substitutes here for you to get you out of whatever corner you’ve unintentionally baked (see what I did there?) yourself into. I also threw in a couple of quick sauces to whip up in a pinch.

Accidents happen. Let this be your one-stop shop for quick substitutes!

Egg Substitute
Sometimes, you run out of eggs. Other times, you can’t use them for dietary reasons. Either way, I’ve got your baking fix.

2 tbsp flour
1/2 tsp oil (coconut is good if you’re watching your waistline)
1/2 tsp baking powder
2 tbsp ____ milk (same as above)

Mix together until blended smooth

Alternatively, you can substitute 1/3 cup of applesauce for every egg you need.


Oil Substitute
Whether you’ve run out or you are looking for something healthier, there are other options besides pulling out that bottle of canola oil.

Coconut oil is a healthier substitute for canola oil or other vegetable oils. Alternatively, pureed fruit, especially applesauce, work well as a substitute for oil when baking.


Mayonnaise Substitute
We now have substitutes for oil and substitutes for eggs, but what if you need both together?

Mayonnaise, as tasty as it is, really isn’t that great for you. Fortunately, it’s super easy to substitute. All you need is some plain Greek yogurt. That’s it!


Buttermilk Substitute
Buttermilk isn’t something most people keep on hand, but sometimes, you need it.

For each cup of buttermilk, you can use 1 tbsp of white vinegar or lemon juice mixed with enough milk to measure 1 cup. Stir the acid and the milk together and let stand for 5 minutes.

You can also use 1 cup of plain yogurt or 1-3/4 teaspoons cream of tartar mixed with 1 cup of milk.


Butter Substitute
On a diet? Vegan? Maybe just not a fan? Here are some substitutes for butter in your cooking.

Olive oil — 3/4 cup for every cup of butter — is a healthier alternative to butter in your cooking. Alternatively, of course, there’s always margarine. Coconut oil can also be called to action here, because it, unlike most oils, is solid at room temperature.


Peanut Butter Substitutes
As much as it breaks my heart to say this, there are other nut butters out there. If you have a peanut allergy or just don’t like the taste of peanuts, try cashew butter, almond butter, or hazelnut butter (which is one dose of chocolate away from Nutella). These substitutes are pretty commonplace now, so you should be able to find them in your local grocery store, or, failing that, online. If you’re feeling really adventurous, you can even break out a food processor and make your own.


Milk Substitutes
Sometimes, you just need a change from the usual moo. Really, there are a lot of options out there, ranging from skim milk-like rice milk to the whole milk-thickness of soymilk. For your in-betweens, you have almond milk, which is light like rice milk, hemp milk, which has a nutty flavor and is similar to almond milk in heaviness, and even lactose-free milk, for those of you who have a sensitivity.


Homemade Teriyaki Sauce
Okay, so this really isn’t a substitute, but the store-bought stuff is packed with tons of sodium, preservatives, and other stuff that you don’t really need, especially if it’s just enough teriyaki for one recipe.

In a saucepan over medium-low heat, combine:
1/4 cup (low sodium) soy sauce
1/2 tsp ground ginger
1/4 tsp garlic powder
5 tbsp packed brown sugar
2 tbsp honey
1 cup water

In a small bowl, mix together 1/4 cup of cold water and 2 tbsp corn starch until the corn starch is dissolved. Add it to the saucepan and reduce the sauce down at a simmer until it is at the thickness you like it.


Homemade Honey Mustard Sauce
Again, not really a substitute, but it’s easy enough to make and, like the teriyaki sauce, it’s usually only needed for single serving situations.

For this one, you’re going to combine all of the ingredients and then chill the mixture. Ready?
1/2 cup mayo
1/4 cup honey
1/4 cups mustard
Salt (to taste)
Cayenne (if you want a little spice)
1 tbsp rice wine vinegar (if you want to make a sauce instead of a dip)


Want to see any other substitutes or have any of your own to contribute? That’s what the comment section is for! Fire away!


One thought on : 1

  • April 28, 2016 at 4:14 am

    A useful substitute for eggs is the liquid canned beans come in (ideally white beans, pinto beans or garbanzo beans, because they don't leave a flavor). Substitute about 3 tablespoons for one egg, in recipes for baking, mixing, mayonnaise etc.

    It's also the only egg substitute I know of that you can use to make meringues.

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