Mustard has been a staple in the kitchen for ages. To make museum gardens or “burning wine,” Romans used crushed mustard seeds with grape juice (called must). A simple contraction transforms “mustard” into “mustard.”
When mustard seeds are ground, a chemical reaction occurs, giving them a peppery flavor. The addition of an acid, such as vinegar, blocks the process. As a result, the timing of adding the acid can affect how spicy the mustard gets. The mustard is mild when added right away.
International mustards come in a wide range of flavors. The turmeric-infused variants in the United States are modest and brilliant yellow. Mustards from England and China have a sinus-clearing heat. Dijon mustard is stronger, whereas Bordeaux mustard is milder. German mustards come in a variety of flavors, from sweet and sour to spicy.
Dry mustard is a powdered spice prepared from the seeds of the mustard plant that have been finely pulverized. This is commonly found in the spice department of your local supermarket under the name “mustard powder.”
Instead of raw mustard seeds or dry powdered mustard powder, prepared mustard is the ready-to-use mustard that you buy in a bottle or jar at the supermarket.
What Is Dry Mustard?
Dry mustard is a powdered spice made from the mustard plant’s seeds that are ground into a fine powder. You’ll often see this in the spice aisle of your local grocery store under the name “mustard powder.”
This fine powder (and its more coarse seed counterpart) adds spice and a little heat to rubs, sauces, and dressings worldwide. It’s also one of the core ingredients in prepared mustard and can differ in taste based on how it is prepared.
There used to be just two types of mustard in regular use: dry mustard and the ubiquitous yellow bottle of prepared mustard. Not any longer.
It’s unusual to see dozens of mustards competing for your attention on store shelves. However, the final decision is yours to make. If your recipe calls for prepared mustard, also known as wet mustard, you can use dry mustard instead, but only after adjusting the amount of mustard and adding a little liquid.
What Is Prepared Mustard?
The basic ingredient in prepared mustard is a ground mustard seed. However, prepared mustard, which sometimes includes other ingredients such as vinegar, turmeric, paprika, salt, and garlic, is much spicier than a tablespoon of crushed mustard.
As a rule, use one teaspoon of dry mustard for each tablespoon of prepared mustard called for in your recipe. You also need to use water or vinegar to make up for the lost liquid because of the swap of ground mustard for the prepared ingredient in your recipe.
Add two teaspoons of liquid to each teaspoon of ground mustard. Your mustard will most likely be harsh if you only use water. Use one teaspoon of vinegar and one teaspoon of water. White distilled vinegar would be enough, but wine vinegar will help to temper the heat and spice.
In a nonmetallic bowl, make a paste with your ingredients and set it aside for at least 30 minutes. The acid in the vinegar helps to cool down the mustard’s heat.
You might also sweeten your produced homemade mustard with honey or add a teaspoon of sugar, depending on your taste.
Despite what most of us think, mustard is a complex spice that comes in several different colors, styles, and tastes. We typically think of mustard as the yellow mustard we put on our hot dogs and hamburgers, but that slightly spicy and savory condiment is just the beginning.
Differences Between Dry and Prepared Mustard
Dry mustard and prepared mustard will give your dishes the same flavor, but there are a few differences that you’ll have to keep in mind if you want to get the desired effect out of your meal.
|Prepared Mustard||Dry Mustard|
|“Prepared” mustard, which you might put on a sandwich.||The terms “dry mustard” and “prepared mustard” refer to the same thing: the mustard seed that has been ground up, dry mustard with added spices and a liquid, such as water, beer, or vinegar.|
|The basic ingredient in prepared mustard is a ground mustard seed.||Dry mustard is an essential ingredient in many pork dry rubs like this recipe that can be used for everything from smoking or roasting just about every cut of pork.|
Let’s look at the different cooking methods with dry and prepared mustard and the other substitutes for each.
Cooking With Dry Mustard
On its own, dry mustard has no flavor or taste, so it must be combined with water and allowed to sit for 5 to 10 minutes to release the essential oil that gives mustard its flavor. The spice can also be used as a barbeque rub for meats like:
The mustard will combine with the other ingredients (both dry and wet) to release the flavor.
You can also create sauces and vinaigrettes with dry mustard, but remember to mix the mustard powder with water and allow it to sit for a few minutes before mixing it in with the other ingredients.
Cooking With Prepared Mustard
Cooking with prepared mustard is going to be easier than its dry counterpart simply because it’s already prepared. It can be mixed in with the rest of the ingredients without any additional work.
The good thing about cooking with prepared mustard is there are many options available both in terms of recipes and mustards. So, there’s no reason not to try it out at some point.
Substituting for Dry and Prepared Mustard
There may come a time when you have dry mustard when you need prepared mustard or vice versa, but fret not, as the two styles of the spice can be substituted for one another.
Use one teaspoon of dry mustard for every tablespoon of prepared mustard called for in the recipe. Make sure to add two teaspoons of water or vinegar to account for the lost liquid. You’ll also need to stir and let the mixture sit for a few minutes before combining it with other ingredients.
You just need to flip that ratio when replacing dry mustard with prepared mustard. Dijon mustard will probably be the best way to go when switching out for dry mustard, as the two styles are similar in flavor.
- For centuries, mustard has been a cooking essential and giving our foods a pepper-type taste.
- Dry mustard is a powdered spice made from the finely ground seeds of the mustard plant.
- This is generally known as “mustard powder” and can be bought in the spice section of your local store.
- Dry Mustard fine powder (and its rough seed equivalent) are used to spice up rubs, sauces, and dressings worldwide.
- It’s also one of the main ingredients in prepared mustards (more on that later), and its flavor varies depending on how it’s made.
- Prepared mustard is the ready-to-use mustard that you buy in a container or jar at the supermarket instead of raw mustard seeds or dry powdered mustard powder.