Recipes with Dry Mustard
Mustard powder (whether spicy or plain) is one of the more common seasonings for a well-rounded number of dishes—especially those such as meatloaf and even lamb chops. Further, many traditional dips and vinaigrettes do have some form of mustard seed in them.
A great example is the more common “honey mustard” dipping sauce and marinade—and this can be used for any number of beef, pork and chicken dishes. It’s popular for an amazing number of Indian dishes too, often with a curry. However, there are two different groups of people regarding this specific spice. There are those who have a preference for it in just about everything and then those who just abhor the smell and taste.
Because not everyone loves mustard powder, there are seasoning alternatives when you’re looking to add flavor to your main course.
What is Dry Mustard?
Mustard seed originated in Canada and was imported to America as far back as the 1800’s—perhaps even earlier. While it was originally used for a pickling spice, it has certainly grown beyond just this. There is more than one kind of mustard seed, from black to the traditional yellow—but the Brassica Juncea is widely known.
There is a mild spiciness to this one, with a hint of prickliness to the taste buds. Mustard seeds can also be ground and blended together to create a new taste sensation. For example, the muddling of brown mustard powder with yellow mustard powder can be customized to either create an extreme spicy mustard, or regular, traditional tasting.
This seasoning is also known by more than one name too. Some of those you might have heard of include: mustard flour, ground mustard seed and mustard seed powder. Mustard powder is certainly a staple in many recipes and is often used in everyday cooking today.
Alternative Spices for Mustard Powder
Even if you’re a top-notch foodie who is into all kinds of culturally accentuated foods, you might not be aware that there are several ingredients in mustard powder. If a cook chooses to go with an alternative solution for ground mustard seed, there are some slight differences, but nothing to striking.
Below are some popular choices to choose as a replacement when you either don’t have mustard powder on hand or you simply don’t favor it. Mustard, whether dry or not is used to add a level of pungency to multiple dishes. It is also the go to when you want to emulsify sauces.
When you are looking for a substitution you must always consider the integrity of your recipe. You don’t want to be too far off the mark. You want to intensify the flavor of your dishes, not take away from them so it is important to really evaluate your recipe before going with just any substitution.
Makes sense, right? Dry mustard does come from crushed mustard seeds. However, if you are using mustard seeds as an alternative you can’t do so with marinades, glazes, salad dressings or sauces. The flavor will definitely be distinct, and in those food items mentioned, the seeds just wouldn’t work if you’re trying to emulsify. However, you can use these as a substitute for dry powder in stews and spice rubs, but you only use half the amount in seed form. Also, you’d have to grind the seeds down for the spice rub.
Yes, wasabi has a zing—a distinctive bite to it, there’s no denying it. But, so does dry mustard powder. The differences aren’t so strong that the taste would be unpleasant either. Because Wasabi is so close to the same consistency as dry mustard powder it often makes it the perfect alternative to this seasoning. For those who prefer wasabi over mustard powder, it is easy to do.
Of course, you’re going to have a slightly different taste but it isn’t going to mess up the signature mark of your recipe either. You do want to keep in mind that wasabi is spicy and hot, far more so than any dry mustard blend. In this respect, you’ll never use as much of this as you would ground mustard. It is the ideal substitution for recipes that have an Asian theme to them—in fact, it is the perfect alternative for oriental cuisine like: sushi, swordfish and many chicken dishes like Kung Pao.
This is another terrific substitute for dry mustard powder, though once again, it has some fire too it. This is very like wasabi, so of course it goes well with many Asian dishes, specifically seafood. There is a type of Japanese horseradish sauce, so if you favor oriental dishes then of course you’ll love this substitute for dry mustard. You do want to keep in mind that this one is a little more bitter than dry mustard and it does have a somewhat sour taste.
If you find this unappealing then you might want to choose wasabi as your alternative seasoning. Since it is recommended to choose this as an alternative for cold dishes only you might want to be thinking along the lines of sushi, slaws, salad mixes and the like. But, this is a relative to the mustard plant, so you’re going to find very familiar flavors between these.
If you use turmeric in place of dry mustard you want to use the same amounts that the normal recipe calls for. Since there is nothing to varying from turmeric that would transform a recipe and make it distasteful, you simply follow through as you would if you had dry mustard powder on hand. This is commonly added to side dishes like potato salad when dry mustard powder isn’t available.
Also, it can be replacing dry mustard powder when it just isn’t preferred. Many relishes can have turmeric as the alternative seasoning to dry mustard powder as well. You simply must really review your recipe and consider what it’s going to taste like with the alternative you choose to use. Turmeric is a safe one since it is almost always included in dishes that require the main ingredient such as mustard. Also, because it adds yellow color to dishes that would gain that from mustard powder—it’s an ideal choice.
Prepared mustard is an easy substitution for dry mustard, but you do need to get the calculation right. For instance, just one teaspoon of dry mustard is plenty, but with prepared mustard you need to do a tablespoon to compensate. If the goal is to emulsify a sauce or a salad dressing you’re making, prepared mustard won’t hinder a thing. The flavor quality will be just as good and you might not even notice that there has been an altercation to the recipe.
It also works well in curry dishes where dry mustard is called for. Here again, you’ll never notice a difference. Prepared mustard is always perfect to put into a glaze, even when dry mustard powder might be called for. But, a marinade with this substitution is perfect for just about any kind of mean, from fresh salmon to lamb and beyond. Remember too, in a home-made salad dressing it is delicious and nothing is lacking from the end quality!
Dry Mustard Powder Isn’t Always Black and White in a Recipe
There is no recipe that demands dry mustard powder. Therefore, it is easy to substitute. Yes, it adds some spice, and yes it adds some vibrant color, but it isn’t absolutely necessary. Of course, deviled eggs might be a little lacking without mustard, but you can also alternate wet mustard for dry.
Basically, with this particular seasoning, you can have a preference without damaging your meals end outcome. In other words, the foods integrity isn’t going to suffer and taste off the wall just because there is no mustard powder present. Don’t be afraid to try alternatives in any recipe as you just might be pleasantly surprised at the unique difference you can make.
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