Running out of brown mustard mid-recipe is one of those things we’ve all dealt with. We grab the jar, shake it up, and surprise—it’s empty.
Good thing there are quick alternatives that work just fine. We’ve swapped brown mustard with Dijon, yellow mustard, and even spicy ones. They each bring their own vibe, but they do the job.
Some options keep that tangy zip we need, and others add something a little extra. What’s great is that most of these substitutes are already in the fridge or pantry.
Burgers, dressings, or marinades won’t have to wait just because we’re out of brown mustard.
4 Easy Substitutes for Brown Mustard
Here are four substitutes for brown mustard that you can use in a pinch:
1 – Yellow Mustard
First, yellow mustard is the easiest swap. It’s mild, tangy, and similar enough to brown mustard. This makes it a top choice, especially for recipes that need that mustard kick without overpowering. Use the same amount as brown mustard—1:1 ratio works perfectly.
It’s sweeter and less spicy, though. That’s important. If your dish thrives on bold flavors, this might feel a bit too mellow. We find it shines in sandwiches, sauces, and milder marinades.
Yellow mustard is also super easy to find. Odds are, it’s already sitting in your fridge door. Bonus? It blends seamlessly into recipes without fancy tricks.
Need more yellow mustard ideas? You can check out our detailed yellow mustard substitutes guide to keep your recipes rolling.
2 – Dijon Mustard
The thing about Dijon mustard? It’s fancy without trying too hard. Its flavor is sharper and tangier than brown mustard, with a smooth, creamy texture. That means it works well in dressings, marinades, or recipes needing a bit of bite. Go for a 1:1 swap—simple and precise.
It’s made with white wine, so it’s got a subtle kick that stands out. Use it sparingly if your dish leans lighter on boldness. Dijon brings a balanced tang and spice mix, leaning just slightly on the spicier side compared to yellow mustard.
You’ll usually find it stashed in most pantries or grocery shelves. It’s reliable for quick subs anytime you’re running low. If you want extra details on other swaps, check out this guide on dijon mustard substitutes.
3 – Stone-Ground Mustard
While stone-ground mustard may not be as common in everyone’s pantry, it’s still a great substitute for brown mustard. It’s got that punchy tang and is made with whole mustard seeds, giving it an earthy kick.
To swap, use the same amount of stone-ground mustard as brown, but taste before adding more. Some brands vary in spiciness or flavor depth.
This one works well on burgers or steaks—anything you’d add grainy mustards to. If your recipe needs a bit more zing than yellow mustard can offer, this is where stone-ground shines.
4 – Horseradish Sauce
Last but not least, horseradish sauce is a bold alternative that packs an intense punch. It’s made from grated horseradish root, vinegar, and mayonnaise—giving it a similar creamy texture to brown mustard.
For swap purposes, use only half the amount of horseradish sauce as brown mustard. The intense flavor can easily overpower dishes if you’re not careful.
Horseradish sauce works best in recipes where you want a kick with a bit of creaminess. Try it in meat marinades or spread on sandwiches for added heat.
Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.