Mustard is an incredibly versatile ingredient, ranging from mild and creamy to sharp and spicy. It's a great addition to burgers, sandwiches, dressings, marinades, and much more. But what if you don't have whole grain mustard on hand? Don't worry—there are a few other mustards that can be substituted in its place. Let's take a look at the best substitutes for whole grain mustard and how they can be used in cooking.
What is Whole Grain Mustard?
Whole grain mustard, also known as stone ground mustard, is made from whole and cracked mustard seeds ground together with other ingredients such as vinegar, water, sugar, salt, and spices to create a smooth paste.
It has a pungent flavor and can be used in dressings, sauces, marinades, dips, and more. Depending on the recipe you are making, you can adjust the amount of spice by adding or reducing the amount of vinegar and other ingredients used to make the paste.
Mustard is high in minerals like calcium which helps build strong bones and muscles as well as zinc which aids in immune system function. It also contains antioxidants that help protect our cells from damaging free radicals that cause inflammation and disease.
Additionally, research has shown that eating whole grains can reduce your risk of developing type 2 diabetes and heart disease while also aiding in weight management by keeping us fuller longer due to their high fiber content.
Substitutes for Whole Grain Mustard
There are plenty of substitutes available that will give your recipe the same zestiness as whole grain mustard would. From Yellow Mustard, Honey Mustard, Spicy Brown Mustard, Dijon Mustard, Hot Mustard, English Mustard, and German Mustard – you’re sure to find the perfect substitute for your recipe!
There are also some lesser-known substitutes including dry mustard powder, creole mustard powder, and wasabi powder. Each of these alternatives offers a unique flavor profile that can be used as an alternative to whole grain mustard. Read on to learn more!
1. Yellow Mustard
Yellow mustard also known as American mustard is the mildest of all mustard and has tart and tangy flavor notes. It is made with vinegar, turmeric, and mustard seeds.
Yellow mustard is perfect for adding tang flavor to a variety of foods from hot dogs, burgers, potato salad, marinades, dressings, sauces, and more. The ratio for substitution is 1 part yellow mustard to 2 parts whole grain mustard.
2. Honey Mustard
Honey mustard is a combination of yellow or dijon mustard and honey. It has a sweet and tangy taste that works well in many recipes, such as salad dressings, marinades, sauces, dips, and more.
Honey mustard can be used as an alternative to whole grain mustard when you need something sweeter than traditional whole grain mustard.
3. Spicy Brown Mustard
Spicy brown mustard has a pungent flavor due to the addition of horseradish, which is related to the mustard family and has a similar depth of flavor as a mustard seed and other spices such as turmeric and paprika.
This type of mustard is great for adding heat to dishes such as deviled eggs or potato salad. The ratio for substitution is 1 part spicy brown mustard to 3 parts whole grain mustard.
4. Dijon Mustard
Dijon mustard is made with brown mustard seeds and white wine, which gives it its signature sharp flavor and smooth texture. It pairs well with a hot dog, steak, sandwiches, salads, and sauces.
When using Dijon mustard as a substitute for whole grain mustard in cooking recipes, you should use the same ratio of Dijon to whole grain as indicated in the recipe.
5. Chinense Hot Mustard
Chinese Hot mustard is made with ground brown mustard seeds combined with vinegar and uses no other spices.
This type of mustard has a strong spicy kick that can really add a unique flavor to dishes such as burgers or sausages. Use twice the amount of hot mustard than what the recipe calls for in order to get the desired level of heat.
6. English Mustard
English Mustard is made from ground yellow mustard seeds mixed with vinegar and spices such as turmeric. This type of mustard has a milder taste than its French counterpart, it goes great with sausage rolls or fish dishes.
When substituting English Mustard for Whole Grain Mustard in recipes, use 1 tablespoon of English Mustard for every 2 tablespoons of Whole Grain Mustard called for in the recipe.
7. German Mustard
German Mustard is made from different varieties of ground mustard seeds (mostly Brassica nigra and Sinapis hirta) mixed with vinegar, oil, and various herbs and spices including caraway seed and horseradish root pulp.
It has a slightly sweet yet spicy flavor that works well with cold cuts like ham or roast beef sandwiches. When substituting German Mustard for Whole Grain Mustard, use 1:1 substitution.
Wrap up: Whole Grain Mustard Substitute
- When looking for substitutes for whole grain mustard there are several options available depending on what kind of taste you’re looking for—from sweet and spicy to tangy sharp flavors!
- Whether you’re looking to add some zing to your sandwich or give your main dish an extra kick of flavor— yellow mustard, honey mustard, spicy brown mustard, dijon mustard, Chinese hot mustard, English mustard, and German mustard are all excellent substitutes when you’re out of whole grain!
- Dry mustard powder, creole mustard, and wasabi sauce are some lesser-known alternatives.
- With this guide, you now have all the information needed to make informed decisions about which substitute will best enhance your dish! Try them out today!
- If you're looking for a great substitute for Whole Grain Mustard, give this recipe a try! Not only is this dish simple to make, but it also has a fantastic flavor that will elevate any other ingredients.
Homemade Whole Grain Mustard Recipe
For Soaking Mustard Seeds
- ½ cup yellow mustard seeds
- ¼ cup brown mustard seeds
- ½ cup apple cider vinegar
- ¼ cup water
Final Process and Mixing
- 1 teaspoon horseradish sauce
- 1 teaspoon brown sugar
- 1 teaspoon olive oil
- ½ teaspoon kosher salt
- Start by mixing the mustard seeds with the vinegar and water in a bowl, cover the mixture and allow it to sit overnight. After 12-24 hours the mustard should have fully absorbed the vinegar and have increased in size.
- Then strain off excess liquid, adding the horseradish sauce, brown sugar, kosher salt, and olive oil before giving it all a good stir together.
- Finally, transfer the now-infused concoction into a blender or food processor to let it mix for a minute or until you get your desired consistency for your homemade mustard.
- For a spicier mustard, add in ¼ teaspoon cayenne pepper or ½ teaspoon black pepper.
- For a sweeter mustard, add in 1-2 tablespoon honey or maple syrup.
- For a smokier flavor, roast the mustard seeds before soaking in vinegar.
- Store your homemade mustard in the fridge in an airtight container. It will keep for about 6-8 weeks.
- Making your own mustard is a great way to control the ingredients and the flavor.
- If you don't want to use horseradish sauce, you can leave it out or replace it with something else like wasabi sauce or hot sauce.
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