Six of the Greatest German Mustard Substitutes

The Germans do not have a mustard known as German mustard in the same way that the Brits or English do.

As a consequence, consider the term to be a collection of mustards. The bulk of German mustards are coarsely powdered, sweet, and mild, with smooth and spicy variants available.

When most people think of German-style mustard, they think of sweet, coarsely ground kinds. They’ll be astonished when they visit Germany and order a sausage with a really spicy mustard!

Spicy brown mustard, yellow mustard, beer mustard, stone ground mustard, and mayonnaise are some German mustard replacements that may be used when German mustard is unavailable.

Properties of German Mustard

What components contribute to the ideal German mustard? The greatest German mustard should have a hot kick. Other ingredients should be used to increase the taste.

Because of the blend of yellow and hotter brown seeds, German mustard has a mild spiciness.

If you are sensitive to heat, don’t worry since the flavor will be mild.

In contrast, it will be hotter than yellow mustard. Expect German Mustard to be fiery, peppery, and moderately sweet in taste.

It has a gritty to silky texture, and its color ranges from brown to light yellow.

German Mustard Substitutes

Although German mustard is regarded as a versatile ingredient, it is not always accessible. It’s a one-of-a-kind product that, although tasty, is unlikely to become a household staple.

Yet, using a few more common household items, you may practically replicate its taste.

Let’s take a look at some of the best German mustard substitutes:

1. Yellow Mustard

It gets its bright yellow color by blending finely crushed yellow mustard seeds with turmeric, a powerful coloring spice.

Combine these two things with vinegar and water, as well as a few extra mild spices, to form a thick, squeezable sauce.

Yellow mustard seeds are towards the bottom of the mustard heat range, so it won’t clear your sinuses, but a good yellow mustard should always have a fresh, clear mustard taste.

Because of its mild flavor, yellow mustard is a versatile condiment.

2. Honey Mustard

Honey mustard is a simple combination of honey and mustard. This is usually done in a one-to-one ratio, but it may be adjusted to fit your needs.

Since honey mustard’s aim is to sweeten a sauce known for its heat and harshness, it is the most widely used mustard because it has a moderate taste that is easily tamed with honey.

3. English Mustard

English mustard is one of the many tastes of hot mustard. English mustard is made from a combination of yellow and brown mustard seeds.

It does not need vinegar to release as much heat and moisture (an acid is added to settle packaged English mustards), but it is not as scorching as a Chinese hot mustard since it blends into the more mellow yellow seeds.

While English mustard is available in a bottle, it is best bought in powder form and mixed with cold water about fifteen minutes before use to extract the most flavor and heat.

4. Whole Grain Mustard

Whole grain mustard is mustard that has been processed just enough to make a paste but not enough to break down all of the mustard seeds, resulting in a thick, gritty texture.

While there is no set recipe for whole grain mustard, the bulk of what you’ll find on the market has a German influence or a twist on it.

Several whole grain mustards stand apart due to the use of wine rather than vinegar, as well as dark and black seeds rather than yellow.

5. Mayonnaise

Since German mustard lacks taste depth, mayonnaise is an excellent replacement. Although Dijon is somewhat spicy, mayonnaise may be used in its stead with great success.

After all, mayonnaise is made with eggs and contains vinegar or lemon juice for sharpness.

Mayo, with its creamy texture and mild, pleasant but tangy taste, may be the perfect complement to your meat or a fantastic emulsifier and adhesive agent for your salads and vegetables.

Mayonnaise may be used to flavor anything from vegetables to fries, salad dressings and vinaigrettes, to meats, burgers, and hotdogs, to mention a few.

6. Dijon mustard

Dijon mustard does not have to be made in Dijon, France, as long as the formula created in 1865 by Dijon mustard maker Jean Naigeon is followed.

In his fine, brown seed mustard, verjuice, an acidic juice obtained from unripe grapes, was used instead of vinegar.

Since acidity limits the process that produces mustard’s strong heat, employing a less sour solution results in a more robust character, more intense warmth, and a more powerful flavor.

Also see: Best Dijon Mustard Substitutes

Frequently Asked Questions

Conclusion

If you like, experiment with other mustard alternatives. Salad dressings made with herb mustards are delicious.

Honey and smoked mustards make great meat sauces. Whatever you decide, bear in mind that you have alternative options.

We hope the following list of German mustard replacements has given you some ideas.

Note that any mustard may be used in place of German Mustard, so if your favorite isn’t on this list, use it instead.