I’m sure that you enjoy having whole-grain mustard paste. It’s a great condiment for dressings and as a spread on a cheese plate or for sandwiches. It tastes great in vinaigrettes and as a dip for sausages. Personally,
I love the yummy taste of whole-grain beer mustard.
What should you do if you’ve run out of it? What else you can use in place of it?
This article explains the best whole grain mustard substitute you can use and also explains a little about its features, flavor profile, and uses.
What Is Whole Grain Mustard?
It’s a prepared condiment that is only partially blended, meaning some of the mustard seeds remain whole or partially crushed. It’s also known as grainy mustard.
It has a coarse and pasty texture. In a nutshell, the mustard seeds are partially crushed, just enough to form a thick paste. As a result, it has pungent, aromatic heat and a crackly texture.
Traditional whole grain mustard is made of ingredients such as mustard seeds, brown sugar, and cider vinegar.
Its variations can include using wine or beer instead of vinegar, brown or black mustard seeds instead of yellow seeds, or a mix of two varieties of mustard seeds.
Whole grain mustard is super easy to make at home. The homemade mustard can be stored in an airtight container, preferably in a refrigerator for maximum freshness.
Whole Grain Mustard Recipe
Here is the homemade whole grain mustard recipe.
Ingredients
- ¾ cup cider vinegar
- ½ cup cold water
- 1/3 cup brown mustard seeds
- 1/3 cup yellow mustard seeds
- 1 to 2 tablespoons packed light brown sugar
- 1 ¼ teaspoons salt
Instruction
- Mix yellow and brown mustard seeds in a glass jar
- Add beer and vinegar to the mustard seeds, but avoid excess liquid
- Cover the mixture in the jar with a lid
- Place it in a cool, dry place until all the liquid has been absorbed (1 – 2 days)
- Add honey, brown sugar, and salt to the mixture
- Transfer the mixture to a food processor
- In the processor, pulse it five times, then blend the mix for one minute or till it turns to a creamy texture.
Storage
- Use a sterilized glass jar with a tight lid for storing.
- Simmer the processed mustard until warm;
- Fill the jars, leaving 1/4 inch headroom;
- Remove any air bubbles;
- Tightly secure the lid with the bands, but not too tight;
- Preserved mustard will keep good for 12 months before opening;
- Refrigerate the mixture once the seal is opened.
How Is This Condiment Used?
Whole grain mustard is most commonly used for salad dressing and as a sauce. Also, it makes a great spread for sandwiches. This condiment is often served along with a cheese board and charcuterie.
Another popular item is the vinaigrette, which contains whole grain mustard in combination with pepper, minced shallots, garlic, olive oil, honey, and salt. This condiment goes well with fennel salad, chicken, and apples.
It adds depth of flavor when used in meat dishes and salad dressings.
Whole grain mustard can also be used in mayonnaise, marinades, and barbecue sauce. Many restaurants serve it as an accompaniment to bratwurst, pretzels, and hot dogs.
Best Whole Grain Mustard Substitutes
You can buy a jar of pre-made, minimally ground mustard seeds from a good grocery store or online vendors. However, it can be quite expensive or difficult to obtain in some areas. We have put together the best whole grain mustard substitutes to use in a pinch. Those who don’t like the taste of mustard can use a substitute like horseradish or wasabi sauce.
1. Stone Ground Mustard
Most often, whole grain mustard is used for its crispy and crunchy texture besides its lovely earthy, pungent taste. Stone-ground mustard is also minimally ground and has a coarse texture that resembles whole grain mustard. Both are partially ground varieties of mustard with a similar pungent kick. On the whole, stone-ground mustard is perhaps the best replacement for whole grain mustard. Above all, these two can be used in the same way in your gourmet.
Related article: Substitute For Dry Mustard
2. Yellow Mustard
Yellow mustard, aka American mustard, is a traditional flavoring spice for hot dogs or burgers. This milder version of mustard is largely popular in the U.S. In fact, it’s commonly referred to as just “mustard” by most Americans.
This condiment gets its characteristically bright yellow color from turmeric. Its tart flavor is attributed to the ample amount of vinegar used in it; vinegar actually mellows down the hot, pungent flavor of mustard.
Many people prefer to use yellow mustard in place of whole grain mustard for its mild mustard flavor.
However, yellow mustard is smooth and silky, so you’ll miss the crispy and crunchy texture of whole grain mustard in it.
Related article: Dijon Mustard Vs. Yellow Mustard
3. Dijon Mustard
Dijon mustard is a type of prepared mustard that originated in the city of Dijon, France. The traditional version of this mustard is made with brown mustard seeds, white wine, and verjuice. It’s slightly more flavorful than whole grain mustard because it does not contain vinegar. In short, Dijon mustard is hot and tart. This prepared mustard is smooth and creamy; not crunchy like the whole grain mustard. Despite the differences, Dijon mustard is a good alternative to whole grain mustard in a pinch.
4. Horseradish
If you don’t enjoy the taste of mustard, then horseradish is a good alternative option worth using. But it’s hotter and spicier than mustard. While substituting, you need just half the amount of prepared mustard. See also the substitutes for horseradish that is usable in your recipe.
5. Wasabi
Wasabi is a root vegetable that belongs to the family of mustards. Wasabi paste has a pungent and deep flavor, is very aromatic, and is sweet. Probably, you may enjoy its taste more than that of mustard. Wasabi sauce is a nice substitute for whole grain mustard, but it is scarcely available and costly as well.
6. Homemade Whole Grain Mustard
The best option to substitute whole grain mustard (store-bought pre-made version) is a homemade replica of the same.
Whole grain mustard is one of the simplest items that you can easily make without much ado.
Just two basic ingredients: whole mustard seeds and a vinegar-like liquid is required to make it.
According to your taste preferences, you may also include honey and salt for seasoning. If you want it to be spicier, then add a sufficient amount of horseradish sauce to the mixture.
Mix the minimally ground mustard seeds with an acid like wine, apple cider, white wine vinegar, beer, or water to a paste-like consistency.
Let the mixture mellow out for 30 minutes. Store the mixture in an air-tight jar.
Is Whole-Grain Mustard Gluten-Free?
Mustard is naturally gluten-free. Mustard seeds in every form, like ground, flour, oil, or crushed, are gluten-free as well. However, when wheat-flour-like ingredients are used in ground mustard as bulking or thickening agents, those ingredients can have gluten. For your health, the ingredients like vinegar and brown sugar used in this condiment are also gluten-free.
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