Mustard is a great way to diversify the flavor profile of your dish. It is tangy, peppery, and full of bite. But not everyone is accepting of this otherworldly condiment. Maybe it is its taste, an allergy, or unavailability. Whatever it is, with the proper substitutes, you never have to cut it entirely out of the dish again.
Typically, we barely need a full teaspoon of mustard sauce per dish. So, it’s more likely to stay mostly unused in the fridge even after the expiry date. Thus, if you are tired of buying it repeatedly, only for it to waste, or can’t use it for any other reason. Do not worry! Several spicy substitutes are waiting to save the day!
Mustard has been on the playing field for a long time. Used both as a tincture and food, its origin is lost to history. Although, archaeological subcontinental and Sumerian texts indicate it was first used by Egyptians and Indians.
Furthermore, mustard was also used by the two most remarkable civilizations: Greeks and Romans. The Greeks used it as a medicine and a spice. Meanwhile, the Romans echoed their intellectual counterparts and used it as both food and medicine.
Hilariously, during the Roman era, its popularity was such that the Roman healers prescribed it as a cure for anything, ranging from hysteria to snakebite and even the deadly bubonic plague.
What is Whole Grain Mustard?
Whole grain mustard is simply mustard that has been ground just enough to form a paste, but not so much that it entirely breaks down all the mustard seeds, creating a thick, coarse texture. It is also called coarse mustard and stone-ground mustard by some.
Whole grain mustard is excellent for relishing plates, salad dressings, and marinades of all kinds. But, with potato salad, the taste is absolutely piquant. Most whole-grain mustards are also Dijon mustards. They are often made from brown or black mustard seeds and white wine.
Is whole grain mustard healthy?
Mustards – especially whole grain mustard – have more than just flavor. It is full of vitamins, minerals, and nutrients that provide us with a range of health benefits. Are you interested in knowing what health benefits whole grain mustard can give you?
- Mustard seeds have elements that enhance our body’s antioxidants and restrict any damage caused by carcinogens. Consuming mustard is proven to reduce the risk of cervical cancer.
- According to a study, mustard oil made from processing whole-grain mustard contains omega-3 fatty acids and sodium. These components boost our cardiovascular health.
- Mustard is packed with copper and iron, minerals essential to regulate blood flow and produce hemoglobin. It transports oxygen from our lungs to the rest of the body.
- A tablespoon of whole grain mustard contains around 6% of the daily recommended value for iron. It’s an excellent source of iron for people who have low RBC (red blood cell count) and symptoms of anemia.
- Mustard can strengthen bones and teeth, as well as your hair and nails, as it is packed with selenium and calcium.
- Mustard contains a large amount of magnesium. It is a mineral used as a sleeping aid for people who have trouble getting a good night’s sleep, insomnia, or are light sleepers.
- Mustard lowers blood pressure and regulates metabolism.
- Mustard contains selenium and magnesium, both of which have anti-inflammatory properties to allergies. They diminish the severity of asthma and various other anti-inflammatory reactions triggered due to irritants and allergens.
5 Puckering Whole Grain Mustard Substitutes
Whole grain mustard is an absolute delight when added to any dish, but it’s not always possible to use it. So if you catch yourself in a similar position, try these hot alternatives for ideal results!
1. Other Kinds of Mustards
The difference between whole grain mustard and other mustards is that they are smooth instead of coarse. So, you’ll observe an evident change in texture. But, the flavor will vary only imperceptibly.
- Yellow mustard: It is highly likely you already have a bottle of plain yellow mustard at home. So, while it’s clearly not as sophisticated or elegant as whole-grain mustard, it’ll do in a pinch. Personally, I prefer adding a touch of cayenne pepper and wasabi to spice it up. But, if you don’t have them, you can always use horseradish too.
- Dijon mustard: Standard dijon is simply a smoother version of whole-grain mustard. So, go ahead and substitute it with ease!
- Spicy mustard: Spicy mustard makes an excellent grainy mustard substitute but with some extra punch.
- Honey mustard: Honey mustard, just as the name suggests, is regular mustard with honey. You can also use this as a whole grain mustard substitute, but it will be sweeter.
2. Wasabi Sauce
This mustard replacement is made by mixing two teaspoons of wasabi powder with a tablespoon of water. The mixture is left as it is for almost 10 minutes. Then, you add half a cup of mayonnaise to it and stir until it is mixed well. You can then spread it on meats or sandwiches as a replacement for ground mustard.
3. Stone-Ground Mustard with Celery Seeds
Another whole grain mustard substitute is stone ground mustard. It is neither whole grain mustard nor the dry one. Stone-ground mustard is made by partially grinding mustard seeds, resulting in a texture similar to whole grain mustard. Moreover, the flavor of the mustard is also not compromised during processing. Next, celery seeds are added to stone ground mustard. They help in mimicking the coarseness of whole-grain mustard.
This ground mustard replacement is a root vegetable with a lot of heat and bite. Upon harvesting, it is mixed with vinegar and other spices to temper its heat. You can grate horseradish or buy an already grated one to use as a sub for ground mustard because of the kick it contains. Moreover, you can also use other varieties of horseradish for a similar effect.
5. Make Your Own Mustard
The most straightforward and basic recipe for mustard is to blend equal parts of mustard seeds and vinegar. You may use any ratio of yellow and brown seeds that you prefer. However, bear in mind that brown seeds are several folds spicier than yellow ones. Therefore, I’d advise you to use 2/3 yellow and 1/3 brown. This combination works the best for me.
Furthermore, you are allowed to use the vinegar of your choice. It could be Balsamic, apple cider, white, or a combination of all three.
- One-third cup of apple cider vinegar
- One-third cup of seeds
- Some salt
- Olive oil or water for consistency (it’s optional)
Steps you need to follow:
Making mustard at home may seem daunting at first, but it’s actually a pretty straightforward process. Just follow all the given steps, and you’ll be rewarded with the best tasting mustard!
- Step One:
First, you have to mix the vinegar and seeds together and let the mixture sit at room temperature for almost 24 hours or overnight.
You don’t have to worry about them going bad. Just let the batter sit so that it can get nice and soft for pureeing later.
- Step Two:
Once 24 hours have passed, place your mixture in a food processor, but leave a little behind for later use. You can also use a chopper of any kind. Next, pulse the mixture until you get the desired consistency.
- Step Three:
Now, add a little water or olive oil to thin it if you aren’t fond of a thick sauce. At this point, you are done with your mustard, or the base of it anyway. Now you can add just about anything you like, be it herbs (fresh or dried), hot sauce, other spices, or wine. Then. add the batter you set aside earlier to roughen the texture a bit.
- Step Four:
Finally, store your mustard in the refrigerator, in an airtight jar. You can use it for up to 3 months!