Today’s topic is dedicated to the iconic hero of America’s traditional hot dog condiment: the yellow mustard. This mustard is an essential condiment used to top hot dogs, pretzels, sandwiches, hamburgers, even salad dressings, potato salads, and barbecue sauces.
The crisp, tart-and-tangy flavor won’t provoke anyone’s sinuses with spice, which is why everyone loves it as an add-on for sprucing dishes. However, today, we won’t be singing glory to its name but providing alternatives in case of necessity.
Some of the best yellow mustard substitutes you can always use include German mustard, English mustard, Dijon mustard, honey mustard, spicy mustard, and homemade yellow mustard.
Table of Contents
- Best Yellow Mustard Substitutes
- 1. Dijon Mustard
- 2. Spicy Mustard
- 3. English Mustard
- 4. German Mustard
- 5. Honey Mustard
- 6. Homemade Yellow Mustard
- How To Make Yellow Mustard (step-by-step guide)
- Frequently Asked Questions
- What Is Yellow Mustard Used For?
- How Many Kinds Of Mustard Are There?
- What Is The Hottest Mustard?
- Why Is Mustard The Best Condiment?
Best Yellow Mustard Substitutes
1. Dijon Mustard
Can’t make yellow mustard all by yourself?
You can opt for this classic French mustard, but get ready for the heat.
While it is not from yellow mustard seed, Dijon and yellow mustard have a smooth consistency but different colors and tastes.
Dijon mustard has a sharper, more complex flavor profile with a pale yellow color, contrary to the bright yellow of yellow mustard.
Furthermore, it’s slightly creamy and pasty, with almost no watery base as less vinegar is used.
Sounds like there are many differences between the Dijon and yellow mustard, right? Maybe, but this mustard is used interchangeably in almost all recipes that call for mustard.
2. Spicy Mustard
Third on the list is even a spicier version, made from slightly grinding yellow and brown mustard seeds.
And this gives it a speckled brownish-yellow color. Spicy brown mustard has a more robust flavor and slightly coarser texture than Dijon and yellow mustard.
It is quite popular in the States, especially in New York hotdog carts.
You can also use it for cooking and making dressings, marinades, and topping bagels. Some delis will unhesitatingly incorporate it in horseradish for more zest.
But it would help if you were mindful of its zesty, bold flavor. That is why you should use less of it.
3. English Mustard
Hot English mustard is a cross between Dijon and yellow mustard.
You will appreciate this fiery mustard added to sauces, casseroles, mayonnaise, vinaigrettes, gravies, meat roasts, sandwiches, and more.
Before cooking, you can even rub the mustard powder over chicken, beef, fish, or pork.
Although the mustard looks very similar to the American version, it is thicker and spicier.
4. German Mustard
German mustard is also on the spicier side — spicier than yellow mustard and Dijon mustard. It also has this mix of partially crushed and many whole mustard seeds, which gives it a coarser texture.
But there are different German Mustard types popular in German cuisines: The Senfkörner has a whole seed base and is best left for seasoning Sauces and meat.
Meanwhile, Senfpulver is the dry powder version ideal for cooking, while Senf is the pasty type and is the most popular one that can come through for all of your yellow mustard needs.
However, Senf also comes in two flavors, Bavarian Sweet and Düsseldorf.
The Düsseldorf Senf has a sweet and sour flavor note similar to the yellow mustard but mostly recognized for use with a special dish called: Mostertpöttche.
But regardless of the type, all German mustard is made with brown mustard seeds, spices, and vinegar.
And they all seem to pair well with hotdogs, sausages, baked pretzels, meats, and wursts.
5. Honey Mustard
Last on our list is the sweetest mustard — noticeably sweeter than yellow mustard, yet serve as a wonderful alternative for chicken and pork.
This mustard is full of warm spices covered with sweetness. You will also love them in dips, marinades, sauces, or pork rubs.
Since it has a sweet, tangy taste, most people prefer it on sandwiches or ham.
Moreover, you can combine it with olive oil or vinegar for a tasty dressing, with vegetables and salads.
6. Homemade Yellow Mustard
The best substitute for yellow mustard is to make one yourself. You might think it is nearly impossible to make mustard from scratch. But it is even easier because you are done in less than 45 minutes.
The only complicated part is getting the appropriate measurements of each ingredient.
Oops, and a non-reactive saucepan!
If you have these things checked, I can assure you that you can cook a REALLY tasty yellow mustard with a crisp, tart-and-tangy flavor identical to the branded version.
Let’s skip the boring chit-chat and let me make a mustard chef of you.
How To Make Yellow Mustard (step-by-step guide)
- Non-reactive saucepan
- 1 cup cold water
- 3/4 cup yellow dry mustard
- 3/4 teaspoon kosher salt
- 1/8 teaspoon paprika
- 1/8 teaspoon garlic powder or 1 teaspoon garlic purée
- ½ teaspoon ground turmeric
- ½ cup white distilled vinegar
Pro TIP: Before anything, make sure you’re cooking in a well-ventilated kitchen.
Also, that non-reactive saucepan is essential for preventing the recipes from coloring.
Step 1: Start Adding Your Ingredients.
Please clean up the non-reactive saucepan and measure 1 cup of water in it over low to medium heat.
Turn all of your ingredients —the ground turmeric, garlic, paprika, salt, yellow mustard powder, except the vinegar —and whisk thoroughly until smooth. Then let it cook for 30 to 45 minutes. And keep stirring while it bubbles and thickens to a paste.
Step 2: Add The White Distilled Vinegar
Once it is pasty, add your ½ cup white distilled vinegar and continue cooking until it thickens to the true mustard consistency.
That should take about 10 to 15 minutes with constant whisking.
Step 3: Let It Cool Off.
Let it cool to room temperature once you have achieved your desired consistency. Next is to spoon the mustard into an airtight container, then cover and store it in the refrigerator.
It is pretty normal for the mustard to taste spicy in the first few days or even weeks. But as time goes by, it will mellow.
After use, you can still restore the mustard in the fridge for up to three months.
Frequently Asked Questions
What Is Yellow Mustard Used For?
Most people are only familiar with yellow mustard on hot dogs seasons; when the dewy summer air is warm, the days are long and full of promises.
This is usually June to September —the glorious hot dog season peak.
But what we are in the fall or winter season, does that mean you’re just going to let your mustard languish in the fridge?
There are other ways to utilize your yellow mustard, like in sandwiches, hamburgers, pretzels, salad dressings, barbecue sauces, and many potato salads.
How Many Kinds Of Mustard Are There?
If you are talking about mustard seeds, there are only three basic types: yellow, brown, and black. And each has its unique flavor and level of spice.
Supposing you’re referring to the varieties made from these seeds, you can’t run out of options.
There are about 15 kinds of mustards or maybe more, some of which we’ve already discussed as part of our yellow mustard substitute.
And these varieties differ significantly according to the type of seeds, the processing, and the liquids used. They are:
- German Mustard
- English Mustard
- American ballpark mustard
- Dijon Mustard
- Bavarian Sweet Mustard
- Düsseldorf Mustard
- Horseradish Mustard
- Whole Grain Mustard
- Honey Mustard
- Creole Mustard
- Spicy Mustard
- Chinese Mustard
- Fruit Mustard
- Hot Pepper Mustard
- Beer Mustard
What Is The Hottest Mustard?
Black seeded mustard is the hottest type. They are the fiercest, so KEEP OFF if you can’t condone heat!
Although any mustard (including the back mustard) in its powdered form is powerless, they lack any potency.
However, it is the production of Allyl isothiocyanate from the reaction of sinigrin and myrosinase that manifests the heat.
Why Is Mustard The Best Condiment?
Well, I can’t guarantee you mustard is the best condiment on the planet.
I mean, have you heard about Pesto, Salsa, Tahini, Kimchi, Hummus, or Sauerkraut?
These are all tasty and nutritiously recognized condiments. So mustard isn’t the only chosen one here.
But like the rest, it is very low in carbohydrates calories (about 5 calories in one teaspoon). And it is fat-free, yet it amps up the flavor of food with a spicy kick.
All of these yellow mustard substitutes are incredibly adaptable to your needs.
However, the choice available will alter the heat level to your preference — from sweet, mild, to fiery.
That is why we recommend making yours — if you have unconditional love for yellow mustard.
If not, you can just use whatever option is available at your disposal. But it is best to limit yourself to what comes close to your be-loving yellow mustard.