If you visit the grocery store, you will find several varieties of the same product.
And when it comes to spices and condiments, the numbers keep rising.
A condiment Like mustard may be hand to differentiate.
You are probably familiar with yellow mustard used to spice up your hot dogs.
But did you know there is more than one variety of mustard?
One such type of mustard that we love is English mustard.
However, like some ingredients, English mustard is not found everywhere.
So, what would you do if you were looking for this specific ingredient for your dishes? Don’t worry.
Here, we have compiled a list of five alternatives for English mustard.
What is English Mustard?
The English version of mustard is also referred to as dry mustard or mustard powder in packages or recipes.
It gets that extra peppery flavor from the mustard seeds in its content.
While most mustard varieties like American mustard contain yellow seeds, the Brit version contains spicier and brown or white seeds.
However, some brands use a combination of yellow and black seeds.
Plus, most ready-made English mustard does not have vinegar in it.
It is prepared with water which gives the mustard that special kick of spice.
Some dry mustards are not gluten-free as they have wheat flour in them.
English mustard is not easy to come by outside the UK.
So, many people opt for alternatives like Dijon mustard on wasabi paste.
The 5 Best Substitutes for English Mustard?
If you’re out of mustard powder and searching for substitutes, check out the following.
1 – Dijon Mustard
Dijon mustard is a suitable replacement for English mustard.
However, it has a far lesser spicy punch than powdered mustard.
Dishes with Dijon mustard as seasoning are known as “à la dijonnaise”.
Dijon mustard has its origins in Dijon, France, hence the name.
It is so popular that we even have a book celebrating its history and use.
Martha Stewart has even stated that the Dijon variety is her first choice for mustard.
The main ingredients in Dijon mustard are black or brown mustard seeds, verjuice, and other seasonings.
Verjuice is the juice extracted from raw grapes.
Some manufacturers also combine verjuice with white wine or vinegar as a combo.
Since Dijon mustard is not as spicy and overpowering, you can use the same amount or more.
We recommend a ratio of:
- 1 part Dijon mustard = 1 part English mustard.
2 – Horseradish
Horseradish powder is another excellent option if you’re out of English mustard.
We would not recommend the paste as it has a sour and acidic taste.
And note that horseradish loses its spicy power if heated.
Both horseradish and mustard come from the same plant family.
The main difference is that horseradish is a root and not a seed.
But if you’re going to add horseradish as a replacement, use it as a seasoning.
Another plus point of using horseradish is that it has many health benefits.
The root is rich in nutrients and has several antibacterial properties.
It also has antioxidants that can kill cancer-promoting cells.
Like wasabi, horseradish can overpower dry mustard (but not as hot as wasabi).
- So, 1 tablespoon of English mustard = ½ of horseradish.
3 – Wasabi
Adding wasabi to your dishes is another effective way to make up for the unavailability of English mustard.
Both wasabi and dry mustard have the same consistency and texture.
What’s more, many chefs and manufacturers go for wasabi because it adds a unique taste.
Both wasabi and dry mustard have a similar flavor.
But wasabi is a step ahead on the spiciness level.
So you want to use it in small amounts first and taste it according to your preference.
Genuine wasabi is also quite costly as it is hard to obtain.
So beware of imitation wasabi made of horseradish.
If you’re on a budget, look for other options or stick with horseradish.
Some wasabi powder also contains dry mustard in small quantities.
So if you have allergies make sure to check the label first.
For the substitute ratio:
- ½ spoon of wasabi = 1 spoon of mustard.
4 – Mustard Seeds
This is the easiest solution to your dry mustard problems.
If you have mustard seeds lying around, you can ground them up and make your own dry mustard.
However, while making your mustard powder, make sure to adjust the quantity.
Freshly-ground mustard tends to be spicier than those available in the market.
You can mix appropriate quantities of yellow and brown seeds and crush them using a grinder.
A coffee blender or mortar and pestle works just fine for this purpose.
Next, you want to mix a tiny amount with a little water and check the spiciness.
Add or remove the mixture accordingly.
The coarse texture of fresh mustard makes it a perfect addition to your salads, sauces or barbecue rubs.
Also, keep in mind that homemade mustard is stronger than store-bought ones.
So the substitute ratio would be:
- ½ a tablespoon of fresh mustard = 1 tablespoon of dry mustard.
5 – Prepared Mustard
Prepared mustard is the regular mustard you use every day.
So it works fine with any recipe that requires dry mustard.
But regular mustard has a milder flavor and needs some adjustments to get the taste right.
Prepared mustard has many varieties.
Some are yellow mustard, honey mustard, spicy brown mustard, etc.
The most common ingredients include mustard seeds, salt, vinegar, and a mix of spices.
Prepared mustard has many nutritional values.
For one, they are low in calories and full of antioxidants.
Plus, they can regulate blood sugar and prevent cancer as well.
Since yellow mustard is not as strong as English mustard, we recommend the following:
- 1 teaspoon of dry mustard = 1 tablespoon of prepared mustard.
English mustard is always a great ingredient to have in your kitchen.
They pack a punch and add an edge to every dish you prepare.
This is why we prefer dry mustard over others like yellow or brown mustards.
You will not find genuine English mustard in every grocery store.
This is why we have come up with these substitutes.
They might not give you the exact taste and feel.
But some of these options are cheaper and easier to get.
Plus, they are healthy choices and also provide a variety of benefits.
Just make sure to use them in the right quantities to get the best out of them.