Mustard powder, also known as dry mustard, is the ground mustard seeds. If you don’t have dry mustard in stock, there are few substitutes that you can try instead.
Mustard powder gives your food a mild heat and a pungent, tangy burst of acidity. It works amazingly well in savory recipes and meat dishes. It is a quintessential part of Indian cuisines like curry and spicy dishes.
Adding mustard powder to sauces, vinaigrettes, and dips is a common culinary practice.
What is a good substitute for dry mustard?
You can easily replace dry mustard with few other good substitutes. You should choose the alternative according to the desired flavor of the recipe and availability.
The best substitutes we have found are whole mustard seeds and prepared mustard.
Whole Mustard seeds
If you have mustard seed in your kitchen cabinet simply grind a handful of those seeds to make your mustard powder.
It’s enough to have a spice grinder to do the work for you. Otherwise, just use a mortar and pestle to crush the seeds.
However, the freshly ground seeds may have a lot moister than the dry mustard seeds. So, it works great as a spice rub or in a stew.
Don’t expect this raw mustard paste to provide the same consistency as the powdered mustard seeds.
Black mustard seeds have higher pungency compared to other verities like yellow and brown tones. Use the raw or whole mustard seeds in less quantity than the dry mustard.
It is the wet version of mustard as it is made by combining dry mustard, vinegar, and water. It produces a somewhat similar flavor effect as the powdered mustard.
This substitute is best used for making vinaigrettes, dressings, and sauces.
When you use the prepared mustard as the substitute, use it in the correct ratio to maintain the original flavor of the recipe.
Also, it may affect the consistency of the dishes like sauces and dressings. To avoid this, add slightly less liquid in your recipe and if necessary add more liquid towards the end of cooking.
Mustard powder has a stronger flavor than the prepared mustard. Substitute on one tablespoon of prepared mustard for each teaspoon of dry mustard.
If you don’t have any prepared mustard or mustard seeds at hand, you can also use other substitutes which are not seeds.
Mustard and horseradish plants are in the same family, Brassicaceae, which also includes cabbages and broccoli. The root of the horseradish is used in culinary purposes.
The similarity in flavor makes horseradish powder an excellent alternative for dry mustard. It gives a deliciously spicy kick like the mustard.
Dismally, there is a disadvantage in using horseradish instead of ground mustard. Horseradish tends to lose its spiciness when heated. For this reason, use horseradish powder as a finishing spice rub on already cooked foods. Or sprinkle it over sauces, stews, or salads.
Use horseradish powder in just half the amount of mustard powder required in your recipe.
It is the most commonly used spice in Indian and Southeast Asian dishes. Its vibrant yellow color gives an attractive texture to foods.
It is overwhelmingly earthy and bitter, almost musky, with a bit of peppery spice. Oh! It’s close to mustard seeds.
Undoubtedly, when you are left with no dry mustard, turmeric powder is an excellent replacement option.
As a substitution, use the same amount of turmeric as the mustard powder you use in dishes.
It worth noting, turmeric has immense health benefits that you shouldn’t miss out.
Wasabi powder is another awesome substitute for ground mustard seeds. The dry root of the wasabi plant (Japanese horseradish) is used to make the powder.
It’s hot but doesn’t have a lingering, burning aftertaste. It works great when added to dips and vinaigrettes.
It matches the mustard seed in flavor and consistency. Wasabi is slightly spicier than mustard powder. Therefore, use it much less quantity when substituting for dry mustard.
The Bottom Line
The substitutes we have discussed may not be right for every recipe. While you choose any of these replacements for mustard powder, pay close attention to their compatibility in the dish you are preparing.
Most chefs say that it is better to leave out an ingredient instead of using a substitute for it. This advice is truly worth following when your recipe includes lots of other flavorings and spices.
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