Here's What You Can Substitute For Dry Mustard

Is there anything more frustrating than reaching for an ingredient mid-recipe and realizing it's not there? Especially when it's an occasional staple you knew was in the cupboard last time you looked for it. Something like, say, the dry mustard you absolutely need to recreate The Pioneer Woman's amazing mac and cheese? Cooks faced with this all-too-common dilemma have three choices: ditch the recipe, run to the store, or find a substitute. However, we have good news for all you mustard fans — substitutions abound.

A Couple Cooks suggest using Dijon mustard to replace dry mustard at a three to one ratio. In other words, use 1 tablespoon of Dijon for every 1 teaspoon of dry mustard your recipe calls for. The simple Dijon switcheroo unfortunately doesn't work for dry rubs, though. Instead of replacing dry mustard in a dry rub, the outlet advises omitting it entirely.

Why does Dijon mustard work as a substitute for dry mustard? Livestrong says they're basically the same thing, just processed differently. Both start out as seeds from the mustard plant, described by Gardening Know How as a relatively easy-to-grow vegetable that can be harvested for its greens or left to flower and go to seed. Bonus: Mustard is also a good source of antioxidants, according to Healthline. Dry mustard, says Livestrong, is the result of grinding mustard seeds into a fine powder. Prepared mustards — like Dijon, honey, or spicy brown — simply take the process a step further, adding liquid (vinegar, wine, water) to create a paste.

Out of Dijon mustard, too? A Couple Cooks says you're still in the game as long as you have stone-ground or even just plain old yellow mustard in your pantry. If you're mid-recipe and not averse to switching up the flavor profile a bit, Taste Essence suggests checking your spice cabinet for powdered turmeric, horseradish, or wasabi. With a shot of confidence and a dash of luck, you may end up with dish that's even better than your original recipe.