Mayonnaise Replacements

 

Creme Fraiche

I am a big a fan of Creme Fraiche. But this depends on the dish and how much tang I want added. Mayonnaise as we are used to eating has that sweet undertone and we have to keep this in mind when going for a mayonnaise substitute.

This slightly sour thick cream doesn't curdle when it's heated, so it's ideal for making cream sauces. It's also used for appetizers and as a dessert topping. 

To make your own:    Warm one cup heavy cream to about 100 F, then add one or two tablespoons of sour cream, cultured buttermilk, or plain yogurt (make sure you buy a brand that contains active cultures).  Allow the mixture to sit at room temperature for at least nine hours before refrigerating. 

 Substitutes:  crema Mexicana OR  equal parts sour cream and heavy cream OR clabber cream (thicker consistency) OR sour cream (This has a lower fat content, and so it's more likely to curdle if boiled with an acidic ingredient.) OR yogurt (This will definitely curdle when boiled.)

 

Back to Substitutions for Mayonnaise:

 

Substitute plain, nonfat or lowfat yogurt for one-third to one-half the mayonnaise normally used in tuna, chicken and potato salads, as well as for coleslaw or on sandwiches. You'll enjoy the familiar tang and creaminess of mayonnaise without the excess fat.



Mayonnaise (for use in salads and salad dressings)
Amount:
1 cup
Substitute:
- 1 cup sour cream
- 1 cup yogurt
- 1 cup cottage cheese pureed in a blender
- Or use any of the above for part of the mayonnaise



Here are some recipes that make a mayonnaise substitute:

#1


Eggless Mayonnaise


1/4 lb SOFT TOFU
2 tsp. Chinese sesame oil
2 Tbsp. cider vinegar
1/2 tsp. dry mustard
1/2 tsp. salt
1/2 c. refined peanut or vegetable oil

Whip the first 5 ingredients in a blender or food processor. Keep the machine going, and gradually drizzle in the oil. When all oil is in you should have a nice, creamy, eggless mayonnaise to add to your eggless egg salad.

#2



Cashonnaise has only a little over a teaspoon cashews, which are not empty calorie foods but a source of protein, vitamins, and minerals. What gives it texture is not egg yolks (those natural sources of calories and cholesterol!), but kosher gelatin. If you wish, you may substitute 1 teaspoon regular unflavored gelatin for the 1 1/2 teaspoons kosher gelatin called for in this recipe.

Cashonnaise


1 1/2 tsp. unflavored Kosher gelatin*
1/4 c. cool water
1 c. raw cashews, well rinsed
1 Tbsp. nutritional yeast flakes
2 tsp. honey
1 1/2 tsp. onion powder
1 1/2 tsp. salt
1/2 tsp. dried sweet basil
1/2 tsp. ground coriander
1/2 tsp. garlic powder
1 c. boiling water
1/4 c. fresh lemon juice (juice of 2 lemons)

Place gelatin in blender with cool water. Let soak while preparing other ingredients.

To blender add rest of ingredients except boiling water and lemon juice. Place lid on blender with insert removed; turn on blender and immediately begin to pour boiling water in steady stream through opening in lid. After all water has been added, continue to blend until very creamy, approximately 3 to 4 minutes. No cashew pieces should be visible! Finally, briefly blend in lemon juice.

Pour into jar with tight-fitting lid. Refrigerate several hours until set. (Stored in the refrigerator, this recipe will keep for 10 days or more.)

*Plain unflavored gelatin may be used in the recipe, but many Adventists use Emes Plain Kosher-Jel, available in the kosher section of your supermarket or from kosher groceries.

 
 

Other Convenient Substitutions

Allspice
Amount: 1 teaspoon
Substitute: 1/2 teaspoon cinnamon plus 1/2 teaspoon ground cloves

Apple Pie Spice
Amount: 1 teaspoon
Substitute: 1/2 teaspoon cinnamon plus 1/4 teaspoon nutmeg plus 1/8 teaspoon cardamom

Baking Powder, Double-Acting
Amount: 1 teaspoon
Substitute: 1/4 teaspoon baking soda plus 5/8 teaspoon cream of tartar
Baking Soda
There is NO substitute for baking soda
Butter
Amount: 1 cup
Substitute:
     - 1 cup regular margarine

     - 1 cup vegetable shortening (for baking)

     - An equal amount of oil can be substituted for a similar portion of MELTED butter if the recipe specifies using MELTED butter.

TIP 1: According to the National Association of Margarine Manufacturers, you can tell "if the product is regular margarine by checking the Nutrition Facts: a one tablespoon serving will have 100 calories." Products that contain less than 80 percent fat often give the fat percentage on the front of the package.

If the margarine is labeled "light," "lower fat," "reduced fat," "reduced calorie/diet" or "fat-free" or is called a "vegetable oil spread," you may be less successful substituting it for butter OR for regular margarine in baking and in some cooking procedures. These products are higher in water and lower in fat content and won't perform in the same way as regular butter or margarine.

TIP 2: There is no standard procedure to substitute liquid oil for solid shortening in cooking. Oil is 100 percent fat, while butter, margarine and other solid shortenings are lower in fat on a volume-for-volume basis.

Also, for some recipes, solid shortening helps incorporate air into the batter when it is whipped with other ingredients such as sugar and eggs. If you try to whip these ingredients with oil, your baked product is likely to be more compact and oily in texture. Your most successful substitution occurs if your recipe calls for MELTED butter, in which case you can usually substitute an equal amount of oil.

Buttermilk
Amount: 1 cup
Substitute: 1 tablespoon lemon juice or vinegar plus enough regular milk to make 1 cup (allow to stand 5 minutes)

Chili Sauce
Amount: 1 cup
Substitute: 1 cup tomato sauce, 1/4 cup brown sugar, 2 tablespoons vinegar, 1/4 teaspoon cinnamon, dash of ground cloves and dash of allspice

Chocolate, Unsweetened
Amount: 1 ounce
Substitute: 3 tablespoons cocoa plus 1 tablespoon butter or regular margarine or vegetable oil

Cornstarch (for thickening)
Amount: 1 tablespoon
Substitute: 2 tablespoons flour

TIP: Liquids thickened with cornstarch will be somewhat translucent while flour gives a more opaque appearance. Cornstarch will thicken a liquid almost immediately. A flour-based sauce or gravy must be cooked longer to thicken and will have a floury taste if undercooked. Joy of Cooking cookbook (Scribner, 1997) advises when using flour as a substitution for cornstarch in sauces and gravies, that you simmer it for about 3 minutes AFTER it has thickened to help avoid a raw taste of flour.

Cornstarch-thickened liquids are more likely to thin if overheated or cooked too long. Regardless of whether you use cornstarch or flour, mix it with a little cold water or other cold liquid, about two parts liquid to one part thickener, before adding it to the rest of the liquid . (Note: when you mix flour with fat to make a roux for use as a thickener, you would not dissolve it in liquid first.)

Cream, Whipping
Amount:1 cup unwhipped
Substitute: If you wish to use a commercial pre-whipped whipped cream or whipped cream substitute rather than whip your own cream, use the guideline that 1 cup UNWHIPPED whipping cream expands to 2 cups when WHIPPED. For example, if your recipe called for 1 cup of cream to make whipped cream, you could substitute 2 cups of an already whipped product.

Egg
Amount: 1 whole egg
Substitute:
     - 1/4 cup egg substitute (examples include: Egg Beaters, Second Nature, Scramblers); check label for specific directions

     - Reconstituted powdered eggs; follow package directions

     - 2 tablespoons mayonnaise (suitable for use in cake batter). NOTE: If you type "mayonnaise cake recipe" into your favorite Internet search engine, you'll find several recipes for cakes made with mayonnaise and NO eggs. This may help you decide if this substitution will work for your cake.

     - 1/2 teaspoon baking powder plus 1 tablespoon vinegar plus 1 tablespoon liquid (for baking use only)

TIP: If you don't use eggs very often, you may find it helpful to keep some powdered eggs on hand.

Flour, All-Purpose White Flour
Amount: 1 cup
Substitute: 1/2 cup whole wheat flour plus 1/2 cup all-purpose flour.

TIP: It's generally recommended that you replace no more than half the all-purpose white flour with whole wheat flour. Too much whole wheat flour in a recipe calling for all-purpose flour might result in a reduced volume and a heavier product.

Flour, Cake
Amount: 1 cup
Substitute: 1 cup minus 2 tablespoons all-purpose flour

Flour, Self-Rising
Amount: 1 cup
Substitute: 1 cup minus 2 teaspoons all-purpose flour plus 1 1/2 teaspoons baking powder and 1/2 teaspoon salt

Garlic
Amount: 1 small clove
Substitute: 1/8 teaspoon garlic powder

Herbs, Fresh
Amount: 1 tablespoon, finely cut
Substitute:
     - 1 teaspoon dried leaf herbs
     - 1/2 teaspoon ground dried herbs
Lemon Zest (fresh grated lemon peel)
Amount: 1 teaspoon
Substitute: 1/2 teaspoon lemon extract

Marshmallows, Miniature
Amount: 1 cup
Substitute: 10 large marshmallows

Mayonnaise (for use in salads and salad dressings)
Amount:
1 cup
Substitute:
     - 1 cup sour cream
     - 1 cup yogurt
     - 1 cup cottage cheese pureed in a blender
     - Or use any of the above for part of the mayonnaise

Mustard, Dry (in cooked mixtures)
Amount: 1 teaspoon
Substitute: 1 tablespoon prepared mustard

Onion
Amount: 1 small or 1/4 cup chopped, fresh onion
Substitute: 1 tablespoon instant minced onion

TIP: Dried onion may be added directly to moist foods such as soups, gravies, sauces and salad dressings. You may need to rehydrate it with a little water before adding it to drier foods. Check package directions -- one brand advises adding an equal amount of water and letting the dried onion stand 5 to 10 minutes.

Pasta (substituting one for another)
Amount: 4 cups COOKED 


 - 8 ounces of UNCOOKED elbow macaroni, medium shells, rotini, twists, spirals, wagon wheels, bow ties, mostaccioli, penne, radiatore, rigatoni, spaghetti, angel hair, linguine, vermicelli and fettuccine all produce about 4 cups COOKED pasta

     - Use about twice as much UNCOOKED egg noodles to provide 4 cups COOKED pasta. Approximately 8 ounces UNCOOKED egg noodles equal 2 1/2 cups COOKED noodles.

Pumpkin Pie Spice
Amount: 1 teaspoon
Substitute: 1/2 teaspoon cinnamon plus 1/4 ground teaspoon ginger plus 1/8 teaspoon ground allspice plus 1/8 teaspoon ground nutmeg

Rice
Amount: Any amount
Substitute: Most rice products will substitute for each other on a fairly equal basis in recipes; however, their cooking times and the amount of liquid needed may vary. If possible, choose a rice with a comparable grain length for the closest match.
Rum
Amount: any amount
Substitute: 1 part rum extract plus 3 parts water. For example: for 1/4 cup rum, substitute 1 tablespoon rum extract plus 3 tablespoons water.

Sugar, Confectioners' or Powdered
Amount: 1 cup
Substitute: 1 cup granulated sugar plus 1 tablespoon cornstarch; process in a food processor using the metal blade attachment until it's well blended and powdery.
Tomato Juice
Amount: 1 cup
Substitute: 1/2 cup tomato sauce plus 1/2 cup water

Tomato Soup
Amount: 10 3/4 ounce can
Substitute: 1 cup tomato sauce plus 1/4 cup water

Wine, Red
Amount: Any
Substitute: The same amount of grape juice or cranberry juice
Wine, White
Amount: Any
Substitute:The same amount of apple juice or white grape juice

Yeast, Compressed
Amount: 1 cake (3/5 ounce)
Substitute:
     - 1 package (1/4 ounce) active dry yeast
     - Scant 2 1/2 teaspoons loose active dry yeast