How To Properly Substitute Dry Mustard For Yellow Mustard
Yellow mustard is a go-to condiment for many different recipes. From burgers to Cuban sandwiches or even a ballpark hot dog, there's no shortage of uses for it. But when the mustard bottle turns up empty, it can be frustrating to have to use ketchup — a less healthy condiment — or worse, forgo a condiment altogether. However, alternatives are available in a pinch should you find yourself in a mustardless scenario.
People often underestimate the power dill pickle slices have in replacing the vinegar factor in their meals. For example, a burger could do just fine with whipped mayo that's flavored with some pickle juice from the jar and finely diced dill pickles. That aftertaste, while not exactly yellow mustard flavored, provides the necessary acidity many desire in their mustard-inclusive foods. However, if you don't have pickles on hand, go back to mustard's humble origins. In a pinch, a component in yellow mustard like mustard powder can replace yellow mustard entirely.
Replacing yellow mustard with the sum of its parts
A core ingredient in yellow mustard could be sitting in your spice rack right now, ready to replace the liquid version. Dry mustard powder — or even mustard seeds — is an excellent alternative to yellow mustard, especially if you also have access to vinegar. Vinegar and mustard powder are the two core ingredients needed to make your own yellow or spicy mustard. Adding a pinch of salt or black pepper to taste is optional, but may be necessary depending on the recipe. If you want to make classic yellow mustard, mix ½ teaspoon of mustard powder into 2 teaspoons of water for a 1 tablespoon yield. You can also substitute a different kind of mustard, such as Dijon or honey mustard, if you'd rather not make your own.
Whole mustard seeds can also be ground into a powder with ease and mixed into a light mayo to slather onto that Cubano or used as a dipping sauce. Deciding what type of mustard to use or what additive ingredients to include can be difficult, but as long as vinegar is in the mix, you can't go wrong with a moderate amount of dry ingredients. When in doubt, give it a taste before applying your homemade condiment, as none of what you're working with is raw or unsafe to eat in its formative stages.