Mustard Substitutions
When the volume as well as the flavor of mustard is important to your recipe:For additions to wet mixtures:
Mustard Cooking Tips and Hints
• If your recipe calls for dark mustard seeds, you will be disappointed by substituting white ones. The flavor is truly that different, like night and day, and substitution is not recommended. When used whole in canning and preserving, the seeds do not impart a sharp mustard flavor, but add a nice, mild aroma.• In India, the seeds are often toasted until they split open much like popcorn does. Beware overcooking the seeds as they will burn and turn bitter.
• Since heat causes the pungent flavor of mustard to dissipate, mustard is generally added near the end of the dish and gently heated.
• When adding mustard to baked goods, know that it will inhibit yeast growth, thus requiring longer rising periods. Use your imagination when adding mustards to recipes, but go easy and taste along the way. You can always add more, but there is no fix for going overboard.
More about Mustard:
• Mustard Substitutions and Cooking Tips
• Mustard Seed Types
• Mustard Varieties
• Mustard Selection and Storage
• What makes mustard hot? FAQ
• Mustard History
• Mustard Legend and Lore
• Mustard and Health
• Mustard Seed and Mustard Recipes
Mustard Photo © 2009 Peggy Trowbridge Filippone, licensed to About.com, Inc.
Cookbooks
| • | Gourmet Mustards |
| • | Mustards Grill Napa Valley Cookbook |
| • | The Colman's Mustard Cookbook |
| • | On the Side |
| • | More Cookbooks |
