Ingredient sub chart 3

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Updated November 2, 2012

Ingredient substitution guide
Missing something? Try a replacement

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

	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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