Substitutes for Whole Grain Mustard

Substitutes for Whole Grain Mustard

For centuries mustard has been a common and famous ingredient in most recipes. Known for its zest, heat, and bite, they are excellent in giving that spice feel to every meal. You can not only apply mustard but also there are a variety of components that bring that texture you require.

1. Varieties of mustards

Like stated earlier, many different varieties of mustard exist in the world. All these kinds are readily available in the market. Although they belong to the same family, they all have distinct features that separate them from each other.

Expect a considerable variation in texture. Compared to the other mustards, whole grain is coarse while the others are smooth. Therefore, a concrete alteration in feel and a slight flavor change should be expected. Meanwhile, if you don’t enjoy the quality offered by coarse mustard, then you can opt for ground mustard. In addition, others may not prefer stone-ground mustard because of its heat; therefore, the chef can easily try different ones that have a sweetener like honey, maple syrup, or sugar. Similarly, cranberry and beer mustard which are exotic mustards are applicable.

If you want to create that balance while preparing that delicious dish, it is advisable the amount of whole grain mustard be equal to the mustard you’re replacing it with. One fun fact about using mustards is that with dried mustard or mustard seed, you can prepare one at home.

2. Wasabi Sauce


Wasabi Sauce is an effortless blend that you can make. The sauce can be fixed by synthesizing 2 teaspoons of wasabi powder to 1 teaspoon of fresh water. For the water and wasabi to fuse well leave it to for 10 minutes. Add this combination to half a cup of mayonnaise, stir somewhat to mix.

Apply the sauce on meat or sandwich, and it will still supply the heat needed without the presence of mustard whole grain.

3. Stone Ground and Celery Seeds


Stoneground mustard is neither dry mustard nor whole grain mustard. The reason for this is because of the partial breaking of the seed during the stone ground process. Consequently, a texture comparable to whole grain mustard is found with the tang still intact.

Furthermore, the addition of celery seeds offers the stone ground, mustered plenty of whole-grain mustard feels without altering the flavor. This happens due to the fact that both of these seeds have relatable traits of being whole. Moreover, add celery seeds until the desired quality is met.

4. Horseradish


The heat or bite is what makes whole grain mustard an attractive ingredient. Horseradish is a root plant that contains large quantities of this. When harvested, this root is synthesized with vinegar and additional spices to moderate the heat.

Grated horseradish, is a perfect replacement for whole grain mustard if you are interested in your dish having that awesome bite found in the grain. Additionally, there exist creamy variations of horseradish which have a similar quality that you can try in your recipe.

The bottom line

Whole grain mustard has certain qualities that are favorable in different recipes. Nonetheless, if you run out of this component, there are plenty of ingredients that are readily available you can replace it with.

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