There is nothing worse than getting ready to make something only to realize that you are missing a key ingredient. I know, I have been there and done that. While I always prefer to use fresh onion, garlic and herbs sometimes I just don’t have it on hand and don’t have the time or energy to go to the store for one item. Below is a list of common substitutions that I think you will find helpful.
Garlic:
1 clove garlic = 1/3 teaspoon Garlic Powder
1 clove garlic = 1 ½ t minced garlic in a jar
Onion:
1/3 cup chopped = 1 teaspoon onion powder or 1 tablespoon dried minced onion
1 cup chopped = 1 teaspoon onion powder or 3 tablespoons dried minced onion
1 ½ cups chopped = 1 ½ teaspoons onion powder or 4 ½ tablespoons dried minced onion
Ginger:
1 tablespoon fresh = ¼ teaspoon ground ginger
Celery:
Celery Seed: 2t = 1 stalk
Anise:
Fennel Seed in an equal amount
Milk:
Evaporated Milk: ½ Evaporated Milk and ½ water.
Half & Half:
Evaporated Milk in equal proportions
Butter Milk:
1 cup milk + 1T vinegar
Fresh Herbs:
The ratio is 3 to 1, Fresh herbs are not a potent as dried, so If the recipe calls for 3 tablespoons fresh basil you would want to use 1 teaspoon dried.
Saffron:
Turmeric in equal amounts
Lemon Zest:
1 teaspoon = 2 tablespoons lemon juice
Lime Zest:
1 teaspoon = 2 tablespoons lime juice
Molasses:
Substitute equal amounts of Honey
Tomato Juice:
1 cup juice = ½ cup tomato sauce = ½ cup water
Tomato Sauce:
2 cups sauce = ¾ cup tomato paste + 1 cup water