Dry or ground mustard seed is a popular condiment in several dishes like chutney, salad dressing, pickles, and meat flavoring for its pungent flavor.
What to do if you don’t have mustard powder on hand? There are a few other ingredients that you can effectively use in its place. Make sure to choose the right replacement ingredient depending on the dish and what you have in the pantry.
This article showcases the best substitute for powdered mustard you can use in a pinch.
Ground Mustard Vs Dry Mustard
Is ground mustard the same as dry mustard? Yes.
Ground mustard is also called dry mustard, powdered mustard, mustard powder, or mustard flour. Dry mustard is made by grinding the seeds and then the fine powder is gathered after sifting the seed hull (coat) out.
In comparison to the whole seed, the mustard powder is less pungent and flavorful. This powder is mostly used for making prepared mustard. Some recipes, especially, the savory dishes call for dry mustard instead of prepared mustard.
So-called “mustard powder” marketed by some brands may include a mixture of both white and brown seeds with turmeric or saffron added to it for flavor and color.
Best Substitute For Powdered Mustard – 5 Options
Mustard powder renders a pungent, mild heat with a tangy burst of acidity to your foods. It works well in fatty meat dishes, macaroni, cheese, and vegetable savories.
If you have run out of dry mustard, still you can manage your dish with another ingredient. Here are some of the alternatives to consider:
The key ingredients in prepared mustard are mustard powder and vinegar. For this reason, there isn’t a better dry mustard substitute than the prepared mustard. Due to its creamy texture, it works best in wet recipes like stews, marinades, and sauces.
In the US, prepared mustard sold by most brands is made of yellow mustards which is milder than traditional ground mustards that contain black or brown mustard seeds. Thus, one tablespoon of prepared mustard would be required to replace one teaspoon of dry mustard.
If it is possible, use the Dijon mustard (originally from France) that has a flavor nearly identical to powdered mustard.
Note, using prepared mustard in sauces, stews or soups can slightly alter their consistency, so, proportionately reduce the use of liquid in your recipe.
The best alternative to dry mustard is the seeds used to make it. So if you have the mustard seeds in your pantry then your search for a substitute ends there.
Just using a mortar and pestle you can grind the seeds into powder. Mustard seeds can be ground in a blender; a coffee grinder would be perfect. After grinding, sift the powder through a piece of fine silk or sieve to separate the seed hull. That’s all and you have the ground mustard ready.
Yellow mustard is mild, brown mustard is strong, and black mustard is the strongest in flavor. Therefore, choose the seeds according to the level of pungency required in your dish. Or the amount of dry mustard to be used in your dish depends on the type of seeds used in it.
If you can’t powder the seeds, crush the mustard seeds and use them instead, but they won’t emulsify like the ground mustard.
Turmeric has a flavor profile nearly similar to dry mustard echoing the same punch to your dish. Certainly, it’s a good swap for ground mustard if the golden yellow color of turmeric doesn’t matter for your dish.
Also, turmeric very well complements most other ingredients in a dish, and its milder flavor won’t throw your recipe off with spiciness.
Use the turmeric in moderation to restrict the color and to keep its bitterness in check. Use it in the same amount as powdered mustard.
Wasabi powder is the dried form of the Wasabia Japonica plant with light lime coloring and a sharp, hot taste and aroma. It’s a stronger version of the mustard flavor bending more towards horseradish.
Wasabi powder has a similar appearance and consistency to dry mustard and can be used in the same manner as well.
Be mindful of the strong flavor of wasabi powder. While wasabi is a substitute, use it sparingly in your dishes, as much as half the amount of mustard powder required in your recipe.
Horseradish powder is a spicier alternative to ground mustard. These two spices have similar flavors and aromas for they both belong to the mustard family of plants. Horseradish roots (not seeds) are hotter than mustard, thus it’s a perfect replacement for dry mustard for those who love to have a spicier option.
Importantly, horseradish loses most of its spiciness when heated therefore it works best for salad dressing and sauces. When using horseradish as a substitution for powdered mustard, use it in half of the mustard powder needed in your recipe.
The Bottom Line
All these substitutes may not proper for every recipe, so choose the best one compatible with other ingredients in your recipe. Overall, prepared mustard and mustard seeds are the best substitutes for dry mustards that will do well in most recipes.
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