Mustard, a condiment culled from the seeds of the mustard plant, is well known for adding a familiar flavor to salad dressings, sandwiches, roasts and sauces. Mustard is valued for a unique spicy sweetness, with flavors varying on the type of mustard seed, as well as the spices added to it during preparation. Stone, or coarse, ground mustard varies from other prepared mustards, offering a milder flavor with a rough consistency. In the kitchen, other types of mustard can be substituted in a pinch.
The best substitution for store bought, and for some the preferred option, is a homemade coarse ground mustard. Mix one part mustard seeds, either white or brown, with equal parts apple cider vinegar, along with a clove of garlic, honey, and a pinch of salt and cinnamon. Add water until it reaches a desired consistency. Refrigerate for a day and a half, then remove the garlic and combine in a food processor.
Dijon or Brown Mustard
If mustard seeds are not on hand, or the mustard is needed more immediately, the second best choice is dijon mustard. The mustard is smoother and more tart than its coarse ground counterpart, due to the addition of wine vinegar during processing. Add to taste and use more sparingly than the recipe demands. Sugar or honey may need to be added to counter the sharpness of the substituted mustard.
Mustard powder, a normal pantry item in most home kitchens, will work, with some modifications. Mustard powder consists of brown and white mustard seeds that are dried and then pulverized into a powder. One teaspoon of dried mustard is the equivelant of one tablespoon of prepared. Cold water can be added to liquefy the mustard, if needed. Garlic powder, sugar or honey, and a small amount of vinegar can be added to taste.
Most refrigerators in the U.S. contain a bottle of French´s yellow mustard, which is popular on hot dogs, deviled eggs, and potato salad. Its signature electric yellow color is from turmeric, and it contains an additional tartness as it is high in vinegar. Yellow mustard can be used as a substitute for coarse ground mustard in some recipes, but should be used as a last resort and sparingly, as it will change both the flavor and color of the food it is being added to.