I need of a substitute for dry mustard and aren't quite sure what to use?
Believe it or not, dry or ground mustard actually comes from a plant, which is essentially the basis for all varieties of mustard and is a good hint as to what the best substitutes will be.
Substitute for Dry Mustard
Despite its incredible ability to sharpen up dishes and add a wonderfully mild and tangy flavor, dry mustard isn’t exactly a staple on the spice rack.
If you don’t have it, you won’t be at a total loss. Mustard comes in many forms, and you may have one of the other options.
For example, normal, bottled mustard works great as a substitute. Perhaps that sounds strange, but without a doubt, prepared mustard will often be the best substitute you can find.
After all, mustard seed or ground mustard will be one of the primary ingredients for the mustard in your refrigerator, in addition to vinegar.
If you are opting for prepared mustard as a substitute for dry mustard, there are two things you have to keep in mind.
Prepared mustard is considerably more mild than dry mustard, so you may need to add a little bit more than what the recipe calls for. By simply adjusting the amount slightly, you can more accurately recreate the flavor given by the dry mustard.
Additionally, prepared mustard is a liquid, more or less, and you have to compensate for that. You can account for the additional liquid by removing an equal amount of one of the other liquids, whether that be water, milk, or anything else.
This is simply to avoid overloading your recipe with liquid.If you don’t have regular yellow mustard, you can even use Dijon or spicy brown mustard.
Of course, mustard seed is a superb substitute as well, given that this is what dry mustard looks like before it is ground up. Mustard seeds can be yellow, brown, or black, but the yellow should be your first choice. If you must use the others, you will want to reduce the quantity.
Mustard seeds simply need to be ground into a powder before being added to the recipe. Your best option would be to use a spice or coffee grinder as you will want the mustard to be as fine as possible for emulsification purposes. If you don’t have either of these, simply crush the seeds on a flat surface.
Turmeric, Wasabi Powder, and Horseradish Powder
While these three are probably less common to have than dry mustard itself, and may not be entirely appropriate for every recipe, if you happen to have them, they can often suffice as a substitute.
While turmeric is mild enough to add in equal proportions, keep in mind that horseradish powder, while related to mustard, is considerably spicier, as is the wasabi powder.
Unless you are looking for a spicier dish, you will want to reduce the amount by almost half when using horseradish or wasabi powder. Otherwise, you will risk overloading the dish and affecting the flavor quite dramatically.