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Aug 16, 2006 01:20 PM

Replacement ingredients for commonly used items.

I like to experiment using replacements for standard ingredients. For instance, I hate store-bought mayo (and rarely have time to make my own). So for a simple tuna fish sandwich, I often use hummus as a binder (various flavors create completely different tastes; I currently love the hot pepper hummus with tuna). On occasion, I use sour cream or a sour cream/creme fresh mixture with tuna, potato salad, or a lobster roll.

Anybody else like playing Dr. Frankenstein in the kitchen?

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  1. I make my own mayo if I need it but I dislike the taste so I usually use hot bean paste or chili bean paste on sandwiches. Hot bean paste makes everything taste good.

    3 Replies
    1. re: cheryl_h

      thats what i'm having for lunch today, tuna sandwich with hot bean paste. I like the chinese paste more than the thai paste which i noticed was a little more salty.

      1. re: cheryl_h

        i have never thought of using hot bean paste or chili bean paste on sandwiches.... i should try that... what short of meats taste good with it?

        1. re: mabziegurl

          It goes well with pork and lamb. I don't eat much beef, so can't say anything about that. It's also great with cheese (nothing too delicate, of course).

          I discovered how good it can taste when sampling veggie burgers which I find very bland. Boca burgers were very much better with hot bean paste. Then I tried it with tofu - it becomes a bit like a mapo tofu sandwich. Meats were the next experiment. Try it and see if you like it.

      2. I use greek yougurt to replace sour cream or instead of whipped cream in places. Its really good on apple pie.

        1. What gets me is the amount of "vegetarian" recipes that use gelatin, yet there really isn't a universal substitute for it.


          3 Replies
          1. re: TexasToast

            Agar. It's a little tricky to work with, but it works.

            1. re: piccola

              But does it work in everthing? Like in mousses and terrines and whipped cream?


              1. re: TexasToast

                Yup. At least for the first two - never tried with whipped cream.

          2. I've used bottled blue cheese dressing in place of mayo in tuna salad, because I don't like mayo, or at least the commercial kind. I often use yogurt mixed with milk in place of buttermilk in baking.

            1. I vastly prefer peanut butter to mayo on a BLT (which I know renders it a non-BLT, but there you have it).

              1 Reply
              1. re: Karl S

                If it still has bacon, lettuce, and tomato in it, it's still a BLT. BTW, I also like peanut butter in my BLTs. Just a thin schmear though.