I was inspired to make ranch dressing today. Recipe in hand I headed to the pantry and fridge. No buttermilk. Texted my neighbour. We have a steady traffic of ingredients between our houses. But no luck. She had none either. BUT she sent me a link for a buttermilk substitute! Awesome. Having made that and left it to brew I gathered the rest of the ingredients. Shock horror! No worcestershire sauce. Not often used, I knew I had a bottle in the pantry cupboard. Not anymore. Ten years of faithful service and it was empty! Having made my own buttermilk substitute, I wondered if there was one for worcestershire sauce. I hit pay dirt. Lots of them.
So having made the ranch dressing, I dug up my cookbook with the handwritten substitute notes. Thought I’d share my learned wisdom with you.
2 tbsp freshly squeezed lemon juice (or vinegar) to 1 cup of milk (full fat or skim). Whisk it in. Leave for half an hour to curdle. Magic.
1/4 tsp sugar to 8 drops of tabasco sauce. Dissolve and use.
Mix 3/4 cup milk to 1/3 cup just melted butter. Makes 1 cup heavy cream
1 – 1.5 tbsp vegetable oil mixed with 1 – 1.5 tbsp water and 1 tbsp baking powder per egg
There are so many you are best checking out the website if you want more options. Some of them you would not believe – bananas, buttermilk (there it is again)
This is an interesting one –
Egg whites: Aquafaba is the best option. Use 3 tablespoons (45 grams) for each egg white you want to replace.
It is, believe it or not, the cooking liquid from cans of beans. It is amazing stuff.
I learned about it back in 2017 for this very same reason – looking for substitutes. I was so fascinated I wrote a post. And then, as is sometimes the case, promptly forgot about it.
Tonight we feast Indian with substitute ranch dressing dipping sauce for the samosas.
Do not give up – be creative