Best Substitutes For Dry Mustard – 5 Similar Options

Mustard powder, also known as dry mustard, is made from ground mustard seeds mixed with an absorbent substance, such as flour or cornstarch.

If you don’t have dry mustard in your pantry, there are a few substitutes that you can try instead.

Ground mustard gives your food mild heat and a sharp, tangy burst of acidity. It works amazingly well in savory recipes and meat dishes. It is a quintessential part of Indian cuisine, like curry and spicy dishes.

Adding this dry spice to sauces, vinaigrettes, and dips is a common culinary practice.

Dry Mustard Substitutes 

You can easily replace dry mustard with a few other suitable substitutes. You should choose the alternative according to the recipe’s desired flavor and availability. Simply put, you can use another type of mustard as its replacement.

The best ground mustard powder substitutes are whole mustard seeds and prepared mustard.

1. Whole mustard seed

Since dry mustard is made from mustard seeds, you can easily use this ingredient as a substitute—especially for dry rubs.

If you have mustard seeds in your kitchen cabinet, simply grind a handful to make your mustard powder.

It’s enough to have a spice grinder do the work for you. Otherwise, just use a mortar and pestle to crush the seeds.

However, freshly stone-ground mustard seeds may have much more moisture than dry mustard powder. So, it works great as a spice rub or in a stew.

Expect this raw mustard paste to provide a different consistency than the powdered mustard seeds.

Black mustard seeds have higher pungency compared to other varieties with yellow and brown tones. Use the raw or whole mustard seeds in less quantity than the dry mustard.

2. Prepared mustard

It is the wet version of mustard, which combines dry mustard, vinegar, and water. It produces a somewhat similar flavor effect as powdered mustard.

This substitute is best used for making vinaigrettes, dressings, and sauces.

When you use the prepared mustard as a substitute, use it in the correct ratio to maintain the original flavor of the recipe.

Also, it may affect the consistency of dishes like sauces and dressings. To avoid this, add slightly less liquid to your recipe, and if necessary, add more liquid towards the end of cooking.

The mustard powder has a more robust flavor than the prepared mustard. Substitute one tablespoon of prepared mustard for each teaspoon of dry mustard.

3. Horseradish powder

Mustard and horseradish plants are in the same family, Brassicaceae, including cabbages and broccoli. The root of horseradish is used for culinary purposes.

The similarity in flavor makes horseradish powder an excellent alternative to dry mustard. It gives off a deliciously spicy kick like mustard.

Sadly, there is a disadvantage to 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 for just half the mustard powder required in your recipe.

4. Turmeric Powder

It is the most commonly used spice in Indian and Southeast Asian dishes. Its vibrant yellow color gives foods an attractive texture.

It is overwhelmingly earthy and bitter, almost musky, with a bit of peppery spice. Oh! It’s close to mustard seeds.

When you are left with no dry mustard, turmeric powder is an excellent replacement option.

Use the same amount of turmeric as the mustard powder you use in dishes as a substitution.

It is worth noting that turmeric has immense health benefits that you should take advantage of.

5. Wasabi powder

Wasabi powder is another excellent 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 in much smaller quantities when substituting for dry mustard.

Frequently Asked Questions 

Can you use mustard powder instead of whole mustard?

Yes, you can. When using ground mustard, it is essential to note that it is more concentrated than whole mustard. As a rule, use 1 teaspoon of dry mustard for each tablespoon of mustard seed called for in your recipe. It works well in sauces, salad dressings, and marinades.

Can I use Dijon mustard in place of dry mustard? 

It’s possible to use Dijon mustard in a pinch instead of dry mustard. However, it is essential to note that Dijon mustard is wet, while dry mustard is dry. This means that Dijon mustard will add more moisture to your recipe than dry mustard. As a result, you may need to adjust the amount of liquid in your recipe to compensate.

Dijon mustard is spicy and is unsuitable for making a dry rub or a spice blend. Otherwise, even honey mustard can be used in place of ground mustard.

Can yellow mustard seeds be used in place of dry mustard?

It is possible to use yellow and brown mustard seeds instead of ground mustard. But they have a more robust flavor than dry mustard. If a recipe calls for 1 tablespoon of dry mustard, you will use 1/2 tablespoon of yellow mustard.

Can you substitute dry mustard for mustard seed in pickles? 

You can substitute dry mustard for mustard seed in pickles. However, you may need to adjust the amount of dry mustard you use, as it is more potent than mustard seeds. Use 1.5 times as much dry mustard as you would use mustard seed.

Mustard seeds are often used in pickling recipes to add a crunchy texture and a pungent, slightly bitter flavor. On the other hand, dry mustard is typically used to add a more intense, sharp mustard flavor to condiments, sauces, and salad dressings.

Final Thought

The substitutes we have discussed may only be suitable for some recipes. While choosing any of these mustard powder replacements, please pay close attention to their compatibility with 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 worth following when your recipe includes many other flavorings and spices.

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