When it comes down to it in the kitchen, running out of a crucial ingredient isn’t easy. He also doesn’t run to the store at midnight. If you’re missing an ingredient, knowing its “equivalent” or substitution can save the day. Adapting recipes from old cookbooks can also cause confusion. What is arrowroot and should I consult an assistant? Today, Mom helps cooks with tips on milk, cream, and other thickeners for sauces.
Milk: If you don’t have a cup of fresh milk, substitute 1/2 cup of evaporated milk plus 1/2 cup of water. Or follow the directions on a box of powdered milk. It’s a good idea to keep a can of evaporated milk on hand for emergencies. If you don’t use it during the holiday cookout, save it for your other emergency kit.
Buttermilk: Also called sour milk, it’s used to add a little zing to recipes. Substitute 1 tablespoon lemon juice or vinegar plus enough whole milk to make 1 cup (let stand 5 minutes before using), OR use 1 cup whole milk plus 1 3/4 teaspoons cream of tartar OR use 1 cup plain yogurt .
Whipped cream: Whipped cream from scratch is worth the work. If time is not on your side, simply use frozen dessert topping. 1 cup of whipped cream equals 2 cups of dessert topping.
light cream: if you don’t have 1 cup light cream, use 1 cup minus 2 tablespoons milk plus 2 tablespoons butter.
Cornstarch: Ideal for thickening sauces; if you don’t have 1 tablespoon of cornstarch use 2 tablespoons of flour. Always dissolve it in a little water, broth, or juice before adding it to your sauce to avoid lumps.
Arrowroot: It is not a mystical ingredient but another thickening agent for sauces and soups. Substitute 2 tablespoons of plain flour or 1 tablespoon of cornstarch for one tablespoon of arrowroot. If you decide your sauce isn’t thick enough yet, you can always add more. Dissolve in water or broth for easier mixing.
As a general rule of thumb, if you are baking in the oven, you should follow the recipe as closely as possible. Its ingredients not only add flavor, but also serve a specific function, like making your bread rise or binding ingredients together. If you use milk or cream in a sauce, you have more flexibility. For example, if you’re making salsa, a splash of milk instead of cream is fine. The fat content should only affect the flavor of your sauce, not the final product.
