6 Best German Mustard Substitutes

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The Germans do not have a mustard that they refer to as “German mustard” in the same manner that the British or the English do.

As a result, the phrase should be thought of as a collection of mustards. The majority of German mustards are roughly powdered, sweet, and mild, while there are smooth and hot varieties.

When people say “German-style” mustard, they’re usually referring to the sweet, coarsely ground varieties, but they’ll be surprised when they visit Germany and order a sausage with a very hot mustard!

Spicy brown mustard, yellow mustard, beer mustard, stone ground mustard, and mayonnaise are a few of the German mustard substitutes that can be used in a situation where German mustard isn’t readily available.

Properties of German Mustard

What factors go into creating the perfect German mustard? The best German mustard ought to have a fiery kick to it. To improve the flavor, it should include additional ingredients.

German mustard has a modest spiciness because to the combination of yellow seeds and hotter brown seeds.

If you are intolerant to spiciness, don’t worry because the taste would not be too excessive.

It will be spicier than yellow mustard in comparison. When it comes to the flavor of German Mustard, expect it to be hot, spicy, and mildly sweet.

Its texture varies from coarse to smooth, and its hue ranges from brown to pale yellow.

German Mustard Substitutes

When it comes to German mustard substitutes, while German mustard is deemed flexible, it is not always available. It’s a unique product, and while it’s delicious, it’s unlikely to become a home staple.

However, if you have a few more common home components, you can almost duplicate its flavor.

Let’s have a glimpse at a few of the top substitutes For German mustard:-

1. Yellow Mustard

Its rich yellow hue is achieved by combining finely crushed yellow mustard seeds with turmeric, a potent coloring spice.

To make a thick, squeezable sauce, combine these two items with vinegar and water, as well as a few more mild spices.

Yellow seeds are near the bottom of the mustard heat spectrum, so this kind won’t clear your sinuses, but a fine yellow mustard should always have a fresh, clear mustard flavor.

Yellow mustard is an all-purpose condiment because of its mellowness.

2. Honey Mustard

Honey mustard is pretty basic stuff like: a honey-mustard blend. This is typically done in a one-to-one ratio, although it can be changed to suit your preferences.

Because the purpose of honey mustard is to sweeten a sauce noted for its heat and harshness, honey mustard is the most commonly used mustard because it has a mild flavor that is simple to tame with honey.

3. English Mustard

Hot mustard comes in a variety of flavors, including English mustard. English mustard is a blend of yellow and brown mustard seeds.

It skips the vinegar to release quite so much heat and moisture (an acid is added to settle packaged English mustards), but it’s not nearly as fiery as a Chinese hot mustard since it incorporates itself into the more mellow yellow seeds.

Although English mustard is available in a bottle, it is best purchased in powder and combined with cold water approximately fifteen minutes before usage to bring out the maximum taste and heat.

4. Whole Grain Mustard

Whole grain mustard is essentially mustard that has been processed just enough to produce a paste but not so much that all of the mustard seeds have been broken down, resulting in a thick, grainy texture.

Although whole grain mustard isn’t bound by any formula, the majority of what you’ll find on the shelves has a German impact, or a variant on it.

Many whole grain mustards make a difference thanks to the use of wine rather than vinegar and brown and black seeds rather than yellow.

5. Mayonnaise

Mayonnaise is a perfect substitute for German mustard because it lacks the depth of flavors. While Dijon is somewhat peppery, mayonnaise can be used in its place with excellent effect.

After all, mayo is created with eggs and includes vinegar or sharpness from lemon juice, so it’s no surprise.

Mayo can be the ideal bit of flavor for your meat or the wonderful emulsifier and adhesive agent for your salads and veggies, thanks to its creamy texture and moderate, pleasant yet tart flavor.

Anything from veggies to fries, salad dressings and vinaigrettes to meats, burgers, and hotdogs, to name a few can be flavored with mayonnaise.

6. Dijon mustard

Dijon mustard wouldn’t have to be prepared in Dijon, France, as long as it follows the recipe devised in 1865 by Dijon mustard producer Jean Naigeon.

Verjuice, an acidic juice derived from unripe grapes, was used instead of vinegar in his fine, brown seed mustard.

Because acidity inhibits the reaction that causes mustard’s extreme heat, using a less sour solution affords Dijon mustard a more robust character, more intense warmth, and a more intense taste.

Read Also: Best Substitutes for Dijon Mustard

Frequently Asked Questions

What makes German mustard different from standard mustard?

Yellow and brown mustard seeds are commonly used in German mustard. German mustard is more hot because of the brown seeds, whereas American mustard is typically produced with only mildly spicy yellow mustard seeds.

What’s the deal with German mustard?

Prepared different species of pulverized mustard seeds (mainly Sinapishirta and Brassica nigra) are blended with vinegar, oil, herbs, and/or sweets to make German mustard.

It comes in a variety of textures and colors, ranging from fine to coarse-ground and pale yellow to brown.

What makes German mustard so hot?

The heat comes from the black mustard seeds, while the brown sugar, garlic, spices, and tarragon offer depth of flavor.

The mustard must wait for a while before being blended, and then for another three days for the sharpness to fade and the tastes to combine.

Is German mustard gluten-free?

Mustard is gluten-free by nature because it is a plant. Mustard seeds could be made into flour, powder, or oil, all of which are gluten-free.

Wheat flour is sometimes used in mustard products as a thickening or bulking ingredient. If this is the case, it must be noted explicitly on the food label.

Conclusion

Experiment with different mustard substitutes if you like to do so. Salad dressings using herb mustards are extremely tasty.

Honey mustards and smoked mustards are excellent meat sauces. Whatever you choose, keep in mind that you have other possibilities.

We believe these German mustard substitutes outlined above have given you some inspiration.

Remember that any mustard can be substituted for German Mustard, so if your favorite mustard isn’t on this list, you can use it instead.

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