If you're a mustard connoisseur, then you probably love mustard seeds, but what if all you have on hand is dry mustard (aka powdered mustard)? Well, as it turns out, when used in the right proportions, powdered mustard, like mustard seeds, can add that tangy heat you crave to the food you love. Here are our best tips on achieving this flavor.
Powdered mustard typically comes in a variety of heat profiles. English dry mustard is the most commonly sold in the U.S. under the Colman's label, for the less hot version. Manufacturers make English dry mustard and American yellow prepared mustard — the kind that already has water added — using mild yellow mustard seeds along with hotter brown seeds. Choose Chinese mustard, which typically says Chinese on the label, if you want more heat — it's made with hot brown and black seeds.
How much dry mustard to substitute for mustard seeds depends on what kind of food you're cooking:
- Use 1 1/2 teaspoons of dry mustard for each 1 teaspoon of mustard seeds called for in your recipe when you make a brine for pickling vegetables. The brine will not be as clear as one made with just mustard seeds.
- Substitute 1/2 to 1 teaspoon of dry mustard for each 1 teaspoon of mustard seeds in barbecue sauces, marinades and glazes for meat, poultry or fish and for curry dishes.
Add 1/2 to 1 teaspoon of dry mustard for each 1 teaspoon of mustard seeds to mayonnaise dressings for potato or macaroni salads.
For just a hint of mustardy tang, substitute 1/4 to 1/2 teaspoon of dry mustard for each 1 teaspoon of mustard seeds in a vinaigrette salad dressing.
Although dry mustard stays potent for two to three years according to EatByDate, it gives a boost to any number of foods you may already cook without the spice. Add from 1/2 to 1 teaspoon to:
- Cheese dips, spreads and sauces
Corn chowder or potato soup.
To replace the crunch from tiny mustard seeds, add toasted sesame seeds or poppy seeds along with the dry mustard. These seeds add a new flavor component to your food, but give you a similar texture.