The Best Worcestershire Sauce Substitutes are easy pantry staple ingredients. Make homemade or use these substitutes so you still get the savory flavor.
The recipe below is well-balanced and tastes similar to what you can find at your local grocery store, but much fresher, as with many homemade substitutes!
Made with 4 things you most likely have in your cupboard, my Homemade Molasses Substitute recipe is a full bodied, full flavored, thick syrup that can replace molasses in any recipe!
An easy recipe for a 5 ingredient DIY coconut aminos substitute you can make at home with only a few minutes of prep time. Plus, you'll save some money!
Homemade vegan oyster sauce looks, tastes, and smells like oyster sauce, but is completely free of shellfish. This vegan version has a dark brown color and rich umami flavor with a similar consistency and taste to traditional oyster sauce. This allergy friendly recipe is gluten free with a soy free option.
This is a quick, easy vegan Worcestershire sauce recipe with molasses, apple cider vinegar and more. Works well as a substitute.
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Heavy cream substitutes, 7 ways you can substitute heavy cream in recipes, pasta dishes, mashed potatoes, and even baked goods.
Schnitzels are a delicious and versatile food. They can be made from pork, chicken, turkey, beef, or veal. However, the schnitzel sauces are as versatile as the schnitzel itself. Throw out the convenience foods and try these simple recipes for the most popular German schnitzel sauces. I guarantee you'll never need a gravy package again.You...Read More
Easy Paleo Gochujang recipe inspired by Korean gochujang sauce. Looking for a gochujang substitute that’s gluten-free, soy-free, Vegan, Whole30, and great for gochujang chicken, beef, or pork recipe? This Paleo Gochujang recipe will be the perfect substitute to satisfy your cravings !
Ran out of balsamic? You probably have one of these great subs on hand.
Creamy, thick, and tangy, this Sunflower Seed Cream Cheese is the best dairy-free cream cheese substitute! It's nut-free, gluten-free, and made with 7 ingredients only!
How to make harissa paste in less than 30 minutes! Enjoy using this North African spicy red sauce to add heat to dressings, sauces, soups, and more!
There are a few good reasons why you might want to make a mascarpone cheese substitute.
Chinese eggplant with garlic sauce is simply irresistible! This recipe provides many tips on how to achieve an authentic taste without making it overly greasy. Substitute ideas are included.
Baking is a Science, they say. You need combine different ingredients together to get a complete product. But how does this happen? Well, it is all about adding in the…
These Skinny Greek Turkey Meatballs are the perfect healthy meal idea, packed with veggies and easy to make with a side of Tzatziki!
Pectin is an important ingredient when making homemade jams, jellies, and preserves. Here's how to make your own at home.
If you're looking for cotija cheese substitutes, look no further. Then again, if you've never heard of cotija cheese you're not alone. Pronounced 'cot-ee-ha', it's a hugely popular cheese in Mexico. In fact, you'll find
This is a delicious and simple recipe to make mayonnaise that is better than Hellmann's using a stick (immersion) blender
How to make Vegan Fish Sauce! - a plant-based substitute for fish sauce that adds depth and umami flavor to Asian dishes. Gluten-free adaptable.
Don't be intimidated by these recipes, either.
Gluten-free hoisin sauce is a versatile condiment. Use it as a dipping sauce, in Asian cuisine, stir fry sauce, and more. This customizable homemade version includes a soy-free option.
It should come as no surprise that I like to end my days with something sweet. And this sweet thing usually goes through phases. Last month it was microwave mug cakes--scant spoonfuls of flour, sugar, and spice whisked with an egg and zapped just long enough to produce a tiny hot, spongy little cake. The weeks before that, I was into homemade dark chocolate bark studded with bits of cracked espresso beans. (Delicious, but an unwise evening snack as it usually left me up all night thinking up projects.) Now, with sunny warm days upon us, it's berries. Strawberries, in particular, washed in cold water and served alongside a bowl of tangy crème fraîche and crunchy, toasty coconut palm sugar. It's the sort of treat that seems and tastes gloriously indulgent, and yet is not something that would be out of place on the breakfast table. I rediscovered my love for creme friache just a few weeks ago when I attended a reception hosted by the folks at Vermont Creamery. For dessert, they served rich flourless chocolate cakes topped with a cloud of the silky sour cream, and I was blown away by how perfectly it worked to balance out the sweetness of the rich cake. The flavor, if you've never tried it, is a bit of a cross between mascarpone and sour cream. It's got the cultured tang you might know from yogurt or buttermilk, but there is also a very lovely sweetness like that you get from good heavy cream. And the texture is thick and a bit gooey, like marshmallow fluff. When my gifted container finished, I bought another and then a third, and then this weekend I was dismayed to find that the container was nearly empty yet again. I wanted to serve it along with dessert at the Mother's Day lunch I was preparing for my mom and mother-in-law, but I didn't have time to buy more. That's when I remembered a long ago article that mentioned how incredibly easy it is to make creme fraiche at home. I got online and found that it really was easy. As easy as whisking together good heavy cream and a few tablespoons of buttermilk or yogurt or even just some storebought creme fraiche. I happened to have a small unopened bottle of Ronnybrook cream (the best around here), so I poured it into a bowl and stirred in equal parts Greek yogurt and what was left of my Vermont Creamery container. I covered the bowl with a piece of the plastic (poking in a few holes to allow air to travel), and left it on top of the stove overnight. By Sunday morning, the bowl of cream had turned thick and silky. I was so excited that I brought it into the bedroom where Eugene was still sleeping. "Look at this! I made creme fraiche!" I exclaimed. "That's nice," he mumbled, then rolled over back to sleep. I left the room hugging my bowl then placed it in the fridge to chill and thicken a bit more. I served my homemade creme fraiche to the moms along with fresh strawberries, blackberries, and coconut palm sugar. They loved it. The bowl is nearly empty again, and I think I just may have to make another batch. This is definitely a dangerous skill to have acquired... **** Love Always Order Dessert? Let's connect! Follow me on Twitter or Pinterest, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates. And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me. Thanks for reading! Homemade Creme Fraiche Recipe Ingredients 2 cups good quality heavy cream (not ultra-pasteurized) 1/3 cup buttermilk, yogurt, or creme fraiche (or a combination of these adding up to 1/3 cup) Directions Whisk the heavy cream and buttermilk together in a glass bowl. Cover with plastic wrap that's been poked several times to allow air to pass. (You can also use cheesecloth.) Leave at warm room temperature for 12 to 24 hours, or until the cream has thickened into the texture of loose whipped cream. Give it another stir, cover tightly with a new piece of plastic wrap, and place in refrigerator for at least 8 hours. It will thicken and set completely. You can now serve this with both sweet and savory dishes, or use for cooking. (Just as you would use sour cream or store-bought creme fraiche). You can also sweeten or flavor the creme fraiche after it's ready--some good additions are lemon or orange zest, vanilla beans, dried herbs, or sugar. Keeps well 1 week to 10 days when stored in a tightly sealed container in the refrigerator.
It's super easy, and you probably have all of the ingredients already.
With only ten minutes of hands-on time, Homemade Worcestershire Sauce is an easy pantry staple to make yourself! Rich with fragrant spices and lots of savory notes, enjoy the sauce immediately or refrigerate for up to 6 months.
Heavy cream substitutes, 7 ways you can substitute heavy cream in recipes, pasta dishes, mashed potatoes, and even baked goods.
