Sauces and SoupsDry mustard can be sprinkled into sauces to add a distinct tangy flavor. Add dry mustard powder to a cheese sauce, such as a sauce for macaroni and cheese. Because dry mustard is acidic, it can help cut through the creamy, fatty taste of a rich cheese sauce.
Add sweetness to your dish. Honey or maple syrup are great choices for counterbalancing mustard, but even just a spoonful of sugar will help.
Dry Mustard
| ITEM DESCRIPTION | TEMP | PRICE PER UNIT |
|---|
| 1 lb | room temp | $6.50 |
Mustard is rich in protein, fiber, vitamin C and many of the B-complex vitamins. There are several health benefits of mustard for the body like relief from muscular pains, ringworm, and respiratory disorders and also helps in treating cancer and diabetes.
We've got your back. Also called mustard powder or ground mustard, dry mustard is ground mustard seeds. It's used to make prepared mustard, which is the type you buy in a jar or bottle. Many recipes call for dry mustard powder instead of prepared.
On its own, dry mustard doesn't have any flavor or taste, so it must be combined with a water and allowed to sit for 5 to 10 minutes in order to release the essential oil that gives mustard its flavor. The spice can also be used as a barbeque rub for meats like chicken, pork, and even fish.
In most cases you can use 1 tablespoon of prepared mustard in place of 1 teaspoon dried mustard.
The ratio of substitution is 1:1, which means, 1 part turmeric powder can be substituted for 1 part dry mustard. Turmeric will not only render a yellow color to the dish, but will also add to the nutritional value, owing to its medicinal properties.
If your husband cannot have mustard in any form, yet you want the spicy-sweet sharpness that mustard adds to a recipe, we suggest trying horseradish instead. You can grate fresh horseradish root and puree with a little cream or sour cream and some honey for a sweet and tangy sauce.
For 1 teaspoon dry mustard, substitute 1 tablespoon prepared mustard for cooking mixtures. Yellow Mustard Substitute: For 1 tablespoon yellow mustard, substitute 1/2 teaspoon dry mustard plus 2 teaspoons water.
Whole grain mustard and Dijon mustard differ in how they look. Whole grain mustard is made with yellow and brown mustard seeds that are left whole giving the condiment a speckled brown and yellow appearance. Dijon mustard is made with ground brown mustard seeds that give the condiment a uniform dull yellow appearance.
Making Dry Mustard
To make a powder, toast your mustard seeds for 20 seconds in a dry skillet. Cool the seeds, then transfer to a spice grinder and pulse until you have a powder. Pass the powder through a sieve to remove the hulls.Does ground mustard ever spoil? No, commercially packaged ground mustard does not spoil, but it will start to lose potency over time and not flavor food as intended - the storage time shown is for best quality only.
When a recipe calls for prepared mustard, use 1 teaspoon dry mustard (ground mustard) for 1 tablespoon prepared mustard, and add the same amount of water or vinegar, to make up for the missing liquid.
The best substitute for Dijon mustard is stone ground mustard! Dijon mustard and stone ground mustard are made from brown mustard seeds. Stone ground is more mild than Dijon because many of the seeds are left whole, not crushed to release the spice and flavor. You can use it as a 1 for 1 substitution. 
