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Don’t have ground mustard powder, or realized you’re all out while you’re making a recipe? Here’s the best substitute for dry mustard.

Substitute for Dry Mustard (ground mustard)
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Making a recipe that calls for dry mustard and don’t have it? 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. It’s commonly found in the spice aisle at most groceries. But if you’re in the middle of the recipe and need a quick fix, here’s how to substitute for dry mustard!

Best substitute for dry mustard (ground mustard)

1. Dijon mustard.

The best substitute for dry mustard is prepared Dijon mustard! Use 1 teaspoon dry mustard = 1 tablespoon Dijon mustard. This substitution works for most types of recipes. However, if you’re making a dry rub or spice blend, go to Option 3.

2. Yellow mustard or stone-ground mustard.

If you don’t have Dijon, use any prepared mustard you have on-hand as a substitute. Dijon is closest in flavor to the powder, but these also work. It’s the same conversion: 1 teaspoon dry mustard = 1 tablespoon Dijon mustard.

3. Omit it!

If you want to use dry mustard in a recipe like a dry spice rub, spice blend, or even our Restaurant Style Baked Fries, prepared mustard isn’t the best because it adds liquid. We suggest omitting it entirely! Or, wait to make the recipe until you have the chance to pick up some dry mustard.

Related recipes

While we don’t call for dry mustard (mustard powder) in many of our recipes, we do a have a few favorites! Here are some of recipes to try where you could substitute for dry mustard:

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes and the joy of cooking! Our recipes are made by two real people and work every time.

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2 Comments

  1. Lorna says:

    I have a recipe that calls for dry but don’t have any I need 1/4 tsp but I only have prepared mustard and can I use that and how much

    1. Alex Overhiser says:

      Usually you’d just be able to omit it.