The best mustard substitute depends on whether the recipe needs tang, heat, seeds, powder, or help holding a dressing together. Dijon and yellow mustard are the easiest prepared mustard swaps. Dry mustard, mustard seed, vinegar, horseradish, or wasabi can work in more specific recipes.
Best Mustard Substitutes by Recipe
| Recipe calls for | Best substitutes | Best use |
|---|---|---|
| Dijon mustard | Yellow mustard, whole grain mustard, a little dry mustard plus vinegar | Dressings, marinades, sauces, sandwiches |
| Yellow mustard | Dijon, whole grain mustard, honey mustard if sweetness fits | Sandwiches, sauces, deviled eggs, potato salad |
| Dry mustard powder | Prepared mustard or mustard seeds | Rubs, cheese sauce, baked dishes, spice blends |
| Whole grain mustard | Dijon plus mustard seeds, coarse mustard, or yellow mustard | Pan sauces, dressings, glazes |
| Mustard heat | Horseradish, wasabi, or a small pinch of cayenne | Only when sharp heat is the main goal |
Dry Mustard Substitute
For 1 teaspoon dry mustard, North Dakota State University Extension lists 1 tablespoon prepared mustard or 1/2 teaspoon mustard seeds as possible substitutions. Prepared mustard adds liquid and vinegar, so it works better in sauces, dressings, and casseroles than in dry spice rubs.
Dijon Mustard Substitute
Yellow mustard is the easiest Dijon substitute when the recipe can handle a brighter, milder flavor. Whole grain mustard is better when texture is welcome. For a closer savory note, mix a small amount of dry mustard with vinegar or lemon juice, then add it gradually.
Mustard Substitute for Dressings and Marinades
Mustard adds tang and helps many vinaigrettes stay blended. If you leave it out, use another acidic ingredient such as vinegar or lemon juice, then whisk well before serving. A small amount of honey, tahini, or mayonnaise can help body, depending on the recipe.
Mustard Substitute for Rubs
Dry rubs need dry ingredients. If you do not have mustard powder, use mustard seeds ground in a spice grinder, or leave the mustard out and lean on paprika, garlic powder, onion powder, black pepper, or a small amount of cayenne. Do not add prepared mustard to a dry rub unless you are turning it into a paste.
Mustard Allergy Note
If you are avoiding mustard because of an allergy, do not replace it with another mustard product, mustard seed, mustard powder, or mustard oil. Choose a non-mustard ingredient for tang, heat, or body, and check labels on prepared sauces and spice blends.
FAQ
What is the best substitute for mustard?
For prepared mustard, use another prepared mustard such as Dijon, yellow mustard, or whole grain mustard. For dry mustard, use prepared mustard or mustard seeds if the recipe can handle the change.
What can I use instead of Dijon mustard?
Use yellow mustard, whole grain mustard, or a small mix of dry mustard and vinegar. Yellow mustard is milder and brighter, while whole grain mustard adds texture.
Can I substitute prepared mustard for dry mustard?
Yes, in many sauces and casseroles. A common starting point is 1 tablespoon prepared mustard for 1 teaspoon dry mustard, but it adds moisture and vinegar.
Can I leave mustard out of a recipe?
Sometimes. In a sandwich or simple sauce, leaving it out is usually fine. In dressings, marinades, and cheese sauces, replace the tang or body with another ingredient.
What can I use if I hate mustard flavor?
Use vinegar or lemon juice for tang, horseradish or wasabi for sharp heat, and mayonnaise, tahini, or yogurt for body, depending on the dish.