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7 Easy Swaps for English Mustard in Recipes

English mustard isn’t the kind of thing we always have chilling in the fridge. We’ve been there, pulling out every condiment in sight, only to realize the jar we thought was mustard… isn’t.

The good news? You’ve got options that are just as tasty and super easy to use. Whether you’re whipping up salad dressing, sandwich spreads, or marinades, these swaps won’t leave you hanging.

Some of these are pantry staples, while others are a fun way to switch things up. Either way, they’ll keep your recipe on track and flavorful.

Missing English mustard doesn’t mean the end of your dish. With these simple alternatives, you’ll pull things together like a pro without a single extra store run.

7 Easy Substitutes for English Mustard

Here are seven of our go-to English mustard substitutes that you can use in a pinch:

1 – Dijon Mustard

You’ll never believe how easy it is to swap English mustard with Dijon mustard. It’s tangy, smooth, and packed with that bold mustard flavor we all expect. The taste is milder and slightly creamier, but it gets the job done.

Use the same amount of Dijon as you’d use English mustard—1:1 ratio. It’s that simple. The key difference? Dijon is less spicy and a bit more refined, so it blends well into dressings, sauces, and marinades.

Dijon’s texture is smooth and perfect for mixing. It won’t overpower your dish but still brings that mustard punch. If you want an even more in-depth guide, check out this helpful resource on dijon mustard substitutes.

2 – Yellow Mustard

The sauce most people think of when they hear the word “mustard.” It’s vibrant, tangy and has a milder kick compared to English mustard.

You can substitute equal parts yellow mustard for English mustard in your recipes. If you want more heat, add a pinch of cayenne pepper or horseradish to give it some extra kick.

Yellow mustard is less grainy than English mustard but still packs a punch. Its smooth texture makes it perfect for dressings, dips, and sandwich spreads.

3 – Spicy Brown Mustard

What if I told you that spicy brown mustard is like Dijon’s bold cousin? It’s tangier, a little hotter, and more textured. This makes it an amazing swap for English mustard. Use it with a 1:1 ratio.

Its coarse texture adds bite to sauces and marinades. It holds up well in recipes needing a stronger flavor. Spicy brown mustard has more heat than yellow mustard. It pairs well with meats and hearty dishes.

Avoid using it where a smoother consistency is key. It’s best for recipes that can handle its sharper edge. Keep it in mind when you want something with an extra kick—but not overpowering.

4 – Whole Grain Mustard

What if I told you that whole grain mustard is basically mustard’s crunchy, fancy cousin? It’s got a grainy texture and bold flavor that makes any dish pop. Use it with a 1:1 ratio as a swap.

It works well in meat dishes, salad dressings, or anything needing texture and a tangy punch. The mustard seeds add a nutty depth. It’s less smooth but adds character to sauces.

Skip it for dishes requiring silky consistency. Whole grain mustard stays coarse, so it’s not ideal in creamy recipes. It shines in rustic, hearty meals like roasts and sausages.

If you’re out of this type of mustard, you should check out more substitutes on the best whole grain mustard substitutes article.

5 – Horseradish Sauce

It all started when I ran out of mustard and spotted horseradish sauce in the fridge. Turns out, it works like a zesty cousin to mustard. Use it with a 1:1 ratio. It adds a sharp, tangy flavor with a bit of heat.

Horseradish sauce is smoother than grated horseradish, so it blends into sauces and dressings easily. It’s a great fit for sandwiches, meats, and dips. The taste is bold but not overpowering.

Skip it if your dish needs a mellow flavor. The sauce’s strong kick can take over delicate recipes. It’s creamy, so the texture won’t mimic grainy or seedy mustards.

Keep horseradish sauce handy. Life’s too short for bland food, and this one definitely does the job for a bright, standout flavor.

6 – Wasabi Paste

It all started when we needed mustard and only had wasabi paste. This one packs a bold kick. Use it sparingly with a 1:1 ratio. Wasabi paste brings heat and a sharp flavor similar to spicy mustard.

The texture is smooth and blends easily into sauces or marinades. It’s great for meats, sushi, or anything that can handle a punchy twist. The flavor is intense and vibrant.

Avoid it for mild dishes. It stands out too much in subtle recipes. Wasabi paste is strong, so a little goes a long way. Keep it on hand for quick swaps. It’s easy to store and versatile for bold flavors.

7 – Turmeric Paste with Vinegar

Last on the list is turmeric paste with vinegar. This one isn’t a mustard substitute, but it’s an excellent alternative for the color and tangy kick. Use it with a 1:1 ratio.

Mixing turmeric paste (or powder) with vinegar gives that vibrant yellow color without altering the flavor too much. Add a pinch of cayenne pepper for heat if you’d like. It’ll work well in dressings or sauces needing some zing.

Avoid it in dishes needing mustard’s distinct flavor profile. It won’t provide that signature taste, but it does add beautiful color and acidity to any dish.

Frequently Asked Questions

What is the closest match to English mustard?

Dijon mustard is the best substitute, offering a similar heat and sharpness.

Can I use yellow mustard instead of English mustard?

Yes, but yellow mustard is milder, so you may need to add a pinch of mustard powder for extra heat.

Is horseradish a good substitute for English mustard?

Yes, horseradish sauce has a similar sharpness but a different underlying flavor.

Can I use wasabi paste instead of English mustard?

Yes, but wasabi is spicier, so use a smaller amount and mix it with vinegar for balance.

How do I make a homemade substitute for English mustard?

Mix turmeric paste with vinegar and a pinch of mustard powder to replicate its heat and tang.

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