If I see a recipe I like and it includes a marinade or sauce where butter or oil is a significant ingredient, is there any way to substitute that fat and preserve a similar taste and texture? For example, I recently cooked a citrus shrimp recipe and simply skipped 90% of the recommended oil and it tasted pretty good, but I don't know what I may have missed out on. I know fat is pretty fundamental to food, so maybe the answer is no.
Removing fat from a recipe
fatssubstitutions
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Best Answer
It depends entirely on the recipe and how it will be used. Fat can work as a medium for flavors and heat, to provide texture (especially in the case of emulsification), and for its own flavor. Blindly removing it from a recipe may "work", but leave you with something quite different from what was originally intended - whether that's ok with you is a personal decision.
Rather than looking to eliminate fat, look to maximize your benefit from it. Find out what purpose it serves in a given recipe, then find an oil you like that fulfills that purpose and add only as much as is necessary.