I’ve been cooking dinner. Every day. And I’m not talking frozen, microwavable meals.
this is a big deal people.
Yesterday, I made Pork Tenderloin Diane for the first time since I originally posted the recipe back in January.
It’s a fast, easy, cheap recipe with a light sauce made from deglazing a pan with lemon juice, Worcester sauce and Dijon mustard. Except I didn’t have any lemon juice. FirstHusband (a sauce man) said he would substitute Sprite, but that just seemed too sweet. I googled “substitute lemon juice” and found a suggestion to use vinegar – but half the needed amount. I was doubling the sauce for this recipe and it called for a total of four tablespoons of lemon juice so I used two tablespoons of vinegar.
PERFECT. The sauce tasted exactly as I remembered it and everyone liked it – even PinkGirl!
I’m definitely going to remember this because I probably won’t remember to buy lemon juice in the near future. I know me. But vinegar is a great substitute for lemon juice when used in small amounts.
And I wouldn’t substitute vinegar if I was making lemonade from scratch.
Me. make lemonade from scratch. yeah. that’ll happen.