Dry Mustard

• Dry mustard is found on the spice aisle of your grocery store. This isn’t prepared and it comes in powder form. If you’re using dry mustard as a substitute for yellow mustard you’ll need 1 teaspoon of dry mustard powder with 2 teaspoons white vinegar for every ½ teaspoon of prepared yellow mustard.

Other Mustards

• There are a variety of mustards to choose from in your grocery store’s condiment aisle. Use these mustards in place of yellow mustard in the same measurement of yellow mustard required in the recipe. Dijon mustard has a stronger flavor than yellow mustard, but works well in poultry and seafood dishes. Whole-grain mustard – also called coarse-grain – substitutes well in gravies, poultry and game dishes. Brown mustard isn’t as tangy as yellow mustard, but it is used in sauces, red meats, poultry and seafood.

Horseradish

• Skip the mustard option altogether and pick something that offers the same tang as yellow mustard, like horseradish. Freshly prepared horseradish – horseradish grated from the root – is substituted in equal amounts to the yellow mustard required in your recipe. Tone down the flavor of the horseradish by blending it with sour cream.

Turmeric

• Turmeric is warm, bitter and offers a peppery flavor. Use turmeric in place of yellow mustard for rubs, sauces and gravies. Since turmeric offers a different flavor than mustard, you’ll want to slowly add in the ingredient until your recipe reaches the desired flavor. Start by adding a ¼ of the amount of yellow mustard required and increase as necessary.