Does your recipe call for dry mustard and you don’t have it at hand? Using a dry mustard substitute will get you out of that fix. Dry mustard, also known as ground mustard or mustard powder, is a common ingredient for many recipes.
This article lists a few options to use if you run out of dry mustard. For many of these, the use will depend on your preference and the recipe. The pungent and unique taste of mustard isn’t that easy to replicate. But if you’re in a fix, these options will do the trick. You might even like some options better than the original ingredient!
Let’s get started.
8 Ingredients That Can Be Dry Mustard Substitutes
1. Mustard Seeds
Mustard seeds are the most effective substitute for dry mustard. To put it differently, ground mustard seeds are better known as dry mustard. If you’ve got mustard seeds, you’ve got dry mustard.
Grinding with a mortar and pestle would do, though many people prefer to take the modern method and use a spice grinder. The seeds are usually available in three colors; black, brown, and yellow. Of these, black has the strongest flavor and yellow lies on the milder side of things.
Remember to adjust the amount based on the kind of seeds you’re using. Most recipes usually call for yellow mustard seeds. So, if you go with brown and black, reduce the amount to match the taste and flavor.
While mustard seeds are the most preferable option, they’re usually a rarity in our kitchen and/or spice cabinet. You might have to consider other alternatives. That said, it’s an excellent spice and if your culinary preferences allow it, do stock up on some mustard seeds.
2. Dijon Mustard
Dijon Mustard or French Mustard is a passable dry mustard replacement in many cases. It’s worth noting that this replacement for dry mustard is actually a paste. That rules out its use in rubs and dry spice blends, but it can work quite well for suitable recipes.
Dry mustard is generally made from yellow mustard seeds. Dijon Mustard is bolder, primarily employing brown and black mustard seeds. These would give it a sharper taste and more heat. However, the presence of other ingredients (like vinegar) takes the edge off and gives it a somewhat sweeter flavor.
French mustard can work as a 1:1 replacement for dry mustard. Use it in sauces, glaze, or marinades.
3. English Mustard Or Prepared Mustards
If you have other mustard-based condiments, they can come in handy in a pinch. English mustard is a good choice. It has a sharper, more pungent taste than dry mustard, but its use of salt, vinegar, turmeric, etc. makes it more palpable. It’s still hotter than dry mustard, but it is a good replacement for use in sauces and marinades.
Conventional prepared mustard options can find use here as well. While the exact preparation varies by brand, it is usually dry mustard accompanied by vinegar and water. Prepared mustard is usually available as a paste, so avoid using it in dry rubs or spice mixes.
English mustard or prepared mustard can replace dry mustard in a 1:1 ratio. However, either of these options is likely to alter the flavor, if only ever-so-slightly.
4. Turmeric Powder
At face value, turmeric seems like an off-the-field option. In practical uses, it’s a surprisingly viable alternative to dry mustard. Turmeric powder has a very similar color to dry mustard, so it won’t dramatically change the appearance of the dish. It has a somewhat similar flavor as well but lacks the punch that mustard brings.
Turmeric isn’t spicy but has a subtle and distinct flavor. It will work as an acceptable substitute. When using turmeric as a replacement, use a 1:1 ratio. Expect a milder taste, unless your recipe uses other spices to add more heat and punch.
5. Wasabi Powder
The unique spicy taste and intense flavor of wasabi powder bring it tons of admirers. It has a similar pungent feel as mustard, so it fits in right as a substitute. However, it lacks the color of mustard, generally being white.
Wasabi powder, as the name implies, is the dry and powdered form of the famous wasabi paste. Its spicy intensity brings a nasal reaction similar to mustard, so its use as a substitute is more acceptable.
And it all makes sense. The mustard plant, wasabi, and horseradish all belong to the same family of plants. Thus they share a similar taste and flavor. Some commercial versions of wasabi powder may also include horseradish and dry mustard powder. This may cause changes or variations in intensity.
Wasabi powder is usually more intense and potent, so use it with moderation. Generally, half a tablespoon of wasabi powder is enough to replace a tablespoon of dry mustard.
6. Horseradish Powder
Horseradish, as we already know, belongs to the same plant family as dry mustard and wasabi. It has a pungent taste and flavor similar to that of mustard, so it works fairly well as a replacement. It is somewhat milder and more aromatic than wasabi powder, but more intense as compared to mustard.
You could use a 1:1 replacement when using horseradish powder, but I’d recommend going slightly lower. Perhaps consider brushing off some of the horseradish powder before adding it to the recipe.
7. Arugula Leaves
Arugula Leaves are quite popular with salads and healthy food. These peppery, spicy leaves have something of a tart flavor. While not an ideal pick to replace dry mustard, they can work in a pinch. The spicy touch these leaves bring provides some heat and flavoring that can cover the lack of dry mustard.
Using the leafy plant may not be possible for most recipes. In such a scenario, crush it and make a paste from the leaves before using them. This will cause a color change for the recipe, since green leafy plants will make their presence known in most dishes.
Arugula leaves can substitute dry mustard in a 1:1 ratio. They’re best suited for use in soups, glazes, and meat marinades.
8. Skip It!
In many cases, it might be acceptable to skip the use of dry mustard rather than insist on the use of a substitute. Its flavor is unique enough, so most people don’t stock up on these at home.
Prepared mustard, Dijon mustard, and English mustard are easier to come by. However, they’re generally available in a paste or liquid form, so their use is somewhat limited. They aren’t suited for dry rubs and dry spice blends, where dry mustard finds extensive use.
What Is Dry Mustard And How To Work With Its Substitutes
Dry mustard is usually the powdered form of dry, yellow mustard seeds. This seed is relatively mild(er) in flavor as compared to black or brown mustard seeds. Still, it has a unique flavor and packs a bit of punch and pungency which makes its presence in several recipes quite desirable.
It’s also known as dry mustard or ground mustard. Incidentally, this yellow powder is the key ingredient for prepared mustard. It usually has other ingredients as well, which alter the flavor and taste.
This is a big reason why prepared mustard can replace dry mustard in some dishes. Of course, the problem here is that prepared mustard is a paste and has added liquid, so it can’t be a dry mustard substitute in many recipes.
While there are several substitutes listed here, I would encourage those serious about their cooking to keep some dry mustard at hand. It is easily available and you usually need just a small amount for most recipes. Besides, many of the replacements, like wasabi powder and horseradish powder aren’t available in many kitchens.