01
Tamari
10.0best for dressing1 tbsp : 1 tbsp
Nearly identical, contains gluten
10.0
soy sauce substitute
for dressing.
Dressings use soy sauce as the water-phase salt carrier in a 3:1 oil-to-vinegar emulsion — its density (1.2 g/mL) and low viscosity let it distribute evenly through a shaken vinaigrette at 18-22°C room temp. Substitutes are judged on whether they stay in solution rather than settling, how they coat waxy leafy surfaces (butter lettuce sheds more than romaine), and taste-as-served: a sub that reads correctly on a spoon can turn harsh at the acid-salt concentrations dressings demand.
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adjustment for dressing
Tamari in a vinaigrette behaves identically to soy sauce — stays in the water phase of a 3:1 oil-vinegar emulsion and distributes evenly at 18-22°C. Use 1:1 with zero adjustment; the slightly higher glutamate content reads as fuller umami on bitter greens like radicchio and chicory.
02
Salt
3.3best for dressing1/4 tsp : 1 tsp
Adds umami and color; reduce other liquids slightly
3.3
adjustment for dressing
Straight salt at 1/4 tsp per tablespoon dissolves fully into the vinegar-acid phase of a vinaigrette within 60 seconds of whisking. You lose umami entirely — for Caesar or wedge dressings this is fine since cheese and anchovy carry glutamate, but for cleaner vinaigrettes the salad reads flat.
03
Balsamic Vinegar
10.0best for dressing1 tsp : 1 tsp
Adds dark color and umami, not a full flavor match
10.0
adjustment for dressing
Balsamic at 1:1 brings pH 3.2 acidity to a dressing that's already acidic — rebalance by cutting added vinegar by two-thirds. Its 10-15% residual sugar from grape must sweetens the dressing noticeably; pair with bitter greens and salty cheese to keep the overall profile savory.
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04
Coconut Aminos
10.01 tbsp : 1/2 tbsp
Saltier, use half and add pinch of sugar
10.0
adjustment for this dish
Coconut aminos at half-ratio stays fully in solution in a vinaigrette at 18-22°C — no settling issues. Its 5-6% sugar content sweetens the dressing by 8-12%, so either reduce added honey or balance with an extra 1/2 tsp lemon juice per tablespoon used.
05
Worcestershire Sauce
10.01 tbsp : 1 tbsp
Similar umami depth; slightly different flavor
10.0
adjustment for this dish
Worcestershire at 1:1 works beautifully in Caesar and wedge dressings — its tamarind-anchovy base echoes the glutamate profile of soy sauce with more complex acid structure. At pH 3.6 it also doubles as the acid component, so cut added vinegar by a teaspoon per tablespoon used.
06
Steak Sauce
10.01 tbsp : 1/2 tbsp
Mix with balsamic vinegar
10.0
adjustment for this dish
Steak sauce-balsamic at half-ratio suits heartier dressings for grain salads or roasted-vegetable bowls. Its thickness clings to wheat berries and farro better than soy sauce, but on leafy greens it weighs them down — pair with sturdy leaves like kale or shaved brussels sprouts.
07
Oyster Sauce
5.01 tbsp : 1/2 tbsp
Add a pinch of sugar for sweetness
5.0
08
Anchovy Paste
5.01/2 tsp : 1 tsp
Strong umami, use sparingly; fishy if overdone
5.0
09
Nutritional Yeast
5.01 tbsp : 1 tbsp
Sprinkle 1 tbsp for cheesy umami; no liquid or salt, best stirred into sauces or grain bowls
5.0
10
Miso
10.01 tbsp : 1 tbsp
Dissolve in water for salty umami liquid
10.0
11
Fish Sauce
5.01/2 tbsp : 1 tbsp
Very salty and pungent; use half the amount
5.0
12
Hoisin Sauce
5.01 tbsp : 1 tbsp
Add a little honey and sesame oil for closer match
5.0
13
Garlic Powder
5.01 tsp : 1/2 tsp
Sprinkle sparingly for savory depth; lacks liquid and salt so adjust seasoning separately
5.0
14
Teriyaki Sauce
3.31 tbsp : 1 tbsp
Add honey or sugar and a splash of rice vinegar
3.3