Other Handy Substitutions
• 1 tsp (5 mL) dry mustard = 1 tbsp (15 mL) Dijon mustard (for wet mixtures).
• 2 tbsp (25 mL) soy sauce = 1 tbsp (15 mL) Worcester shire sauce plus 2 tsp (10 mL) water plus pinch salt.
• 1 tbsp (15 mL) Worcestershire sauce = 1 tbsp (15 mL) soy sauce plus dash each hot pepper sauce and lemon juice plus pinch granulated sugar.
• 2 tbsp (25 mL) hoisin sauce = 2 tbsp (25 mL) oyster sauce or fish sauce (if hoisin called for is less than 2 tbsp/25 mL, it can be replaced or omitted; if more, flavour is too important to substitute).
• Curry powder: equal amount of curry paste.
• 1 clove garlic, minced = 1/4 tsp (1 mL) garlic powder.
• 1 tbsp (15 mL) chopped fresh herbs = 1 tsp (5 mL) dried herbs. This is a general rule; it will not apply for very large amounts of chopped fresh herbs, such as those exceeding 1/4 cup (50 mL) or for more assertive herbs, in which case the amount will be slightly less or specified in parentheses in the recipe.
• 1 tbsp (15 mL) minced fresh gingerroot = 1 tsp (5 mL) ground ginger.
• 1/2 cup (125 mL) wine = 7 tbsp (100 mL) stock and 1 tbsp (15 mL) vinegar (preferably wine vinegar) OR 7 tbsp (100 mL) apple juice and 1 tbsp (15 mL) wine or cider vinegar.
• 1 cup (250 mL) tomato juice = 1/2 cup (125 mL) tomato sauce and 1/2 cup (125 mL) water.
• 1 cup (250 mL) tomato sauce = 1/2 cup (125 mL) tomato paste and 1/2 cup (125 mL) water.
• Chopped leeks or shallots: equal amount of chopped onions.
• Chopped chives: equal amount of green part of green onions, chopped.
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