I have gotten lots of requests for the 11th hour substitutions that I demonstrated on the Rachael Ray Show. I am delighted that so many viewers enjoyed the show. Here are all my tips!

Oil Substitutes in a dressing:
Chicken broth version: Whisk together 1 tablespoon vinegar, pinch salt, little Dijon mustard, 2 tablespoons chicken broth, until the salt is dissolved, whisk in tablespoon oil
Tomato juice version: Whisk together 1 tablespoon vinegar, 2 tablespoons tomato juice, tiny pinch salt, little Dijon mustard, until the salt is dissolved (you may not need any salt if the tomato juice is highly salted), whisk in 1 tablespoon oil
Fresh tomato version: Cut a vine ripened tomato in half horizontally, scoop out the seeds with a tiny spoon, grate each tomato half, one at a time, cut side flat against the coarse side of a four sided grater, over a bowl, until all you have left is the skin. discard the skin. Measure 2 tablespoons of the pulp, combine it with 1 tablespoon vinegar, a pinch of salt, little Dijon mustard, and whisk until the salt is dissolved, whisk in 1 tablespoon oil
So the basic ratio is 2 tablespoons “stretching” ingredients + 1 tablespoon vinegar + salt and mustard, + 1 tablespoon oil. The yield is 1/4 cup dressing. Normally 1/4 cup of dressing would consist of 3 tablespoons of oil – so we are cutting the oil way back, by two thirds – the dressings are a little thinner in body but the flavor is nice. my favorite is the fresh tomato version.

Herbs,Dry Substitute for Fresh: A tablespoon of fresh herbs is equal to a teaspoon of dried

Ketchup Substitute: Combine 1 cup tomato sauce, plus 1 teaspoon vinegar, plus 1 teaspoon sugar

Mustard Substitute: Mix together 1 tablespoon dried mustard, 1 teaspoon water, and 2 teaspoons vinegar

Buttermilk Substitute: To make 1 cup of  buttermilk combine 1 tablespoon lemon juice or vinegar plus enough milk to make 1 cup

Homemade Crème Fraiche: Whisk together 1 cup heavy cream and 1/4 cup buttermilk and transfer to a glass jar with no lid. Cover the top of the jar with a piece of paper towel and a rubber band to hold the paper towel in place and let the mixture stand for 24 hours at room temperature. Remove the paper towel, cover with plastic wrap or the lid and chill. OR, if using in a cold sauce, substitute 1 1/4 cups sour cream.  The homemade crème fraiche will keep for 1 week in the fridge

Homemade Superfine Sugar: Process 1 cup granulated sugar in a blender (not food processor) until very fine