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14 Best Whole Grain Mustard Substitute You Should Know

Whole grain mustard is used to make popular condiments that can boost one’s appetite. It’s related to other nutrient-rich veggies such as Brussels sprouts, cabbage, and broccoli.

Whole grain mustard seeds are coarsely ground, which creates a more textured recipe. Some variants are made with more black mustard seeds and white wine, which packs a kick.

If you run out of whole grain mustard and need substitutes, here are some of the ingredients to consider:

  1. Horseradish
  2. Wasabi Sauce
  3. Stone Ground Mustard
  4. Yellow Mustard
  5. Spicy Brown Mustard
  6. Honey Mustard
  7. Egg Yolks or Egg Yolk Powder
  8. Wasabi
  9. Mayonnaise

Read on if you still cannot find any suitable alternatives and will need the full comprehensive list.

But first, let us understand more about the benefits of using this ingredient for our condiments.

14 Best Substitute For Whole Grain Mustard 

Whole Grain Mustard Substitute

Whole Grain mustard is packed with lots of beneficial nutrients such as copper, calcium, vitamins A, C, and K. It’s also a good source of fiber and essential minerals such as manganese, magnesium, and selenium. [Source]

It’s made from very simple ingredients: mustard seeds and a choice of liquid.

You can use different types of mustard seeds depending on what flavor profile you’re aiming for. If you want it to be spicier, use more brown mustard seeds, but use white seeds for milder flavors.



Horseradish comes from the same mustard family, which makes it a suitable replacement for whole grain mustard. This root vegetable has a similar heat and bite when added to any recipe.

You can combine it with spices, honey, and vinegar to create your favorite spread, sauce, or dip. You can also find ready-made versions of horseradish in stores, which have creamy textures.

This robust flavored veggie provides a lot of health benefits. It’s naturally anti-bacterial, supports immunity, speeds up metabolism, and aids weight loss. [Source]

Wasabi Sauce

Hailing from the Japanese islands, wasabi is known for its spicy flavor and is suitable as a replacement. It’s used as a popular ingredient for noodles, sushi, and a plethora of Japanese, Chinese, and Korean dishes.

You can buy wasabi from Asian stores or online, but make sure to check the ingredients. Some ready-made wasabi sauces can have more overpowering ingredients.

Wasabi sauce has plenty of health benefits including antibacterial effects, anti-inflammatory properties, promoting fat loss, and it may help prevent cancer. 

Stone Ground Mustard


Stone ground mustard is mustard that has been roughly crushed, and has almost the same texture as its whole grain counterpart. It also has the same flavor, making it an excellent substitute for the original.

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Combining stone ground mustard with celery seeds produces a unique and tasty condiment. You just need to adjust the ratios of these ingredients to produce the flavor you want.

Stone ground mustard is a good source of trace minerals needed by the body such as magnesium and selenium. Its extracts may help people manage symptoms of migraine, high blood pressure, and asthma. 

Yellow Mustard

Yellow mustard is probably the mustard that you’re familiar with, since it’s the one commonly found in stores. If you’re not a fan of spicy flavors but love the taste of mustard, this yellow variant is for you.

It goes well with a lot of dishes, fried, grilled, or tossed. Compared to the majority of mustard products, this one has the mildest flavor, which is why kids love them.

Studies published by the University of Manitoba say that mustard contains phytonutrients, antibacterial, antioxidant, and phenolic compounds. It’s also rich in carotenoids, vitamin E, and B complex vitamins. [Source]

Spicy Brown Mustard


If you’re looking for some punch in your recipes, add some spicy brown mustard. It’s an excellent substitute for whole grain mustard if you’re into spicy food.

Brown mustard is soaked with very little vinegar, which is why the sharp flavor remains when you cook it. Also known as deli mustard, this variant is a great pick for meaty sandwiches.

For many recipes, only one teaspoon of spicy brown mustard is enough. It goes well with ham, pastrami, beef, and other flavored meats to create a zestier flavor.

Honey Mustard

Honey mustard is basically a combination of your choice of mustard, honey, and spices. Compared to other types of mustard, this one adds a sweet essence to dishes.

It still retains the characteristic tanginess of mustard with a twist to the flavor profile. You still get the piquant and saccharine flavors, which work well with pork and chicken dishes.

Due to its honey content, this type of mustard comes with a lot of health-promoting plant compounds. It may improve heart health, boost the immune system, promote better healing, and help regulate blood sugar levels. [Source]

Egg Yolks or Egg Yolk Powder

egg yolks

One of the functions of mustard in many dishes is to act as a binder. If you’re looking for that effect and a bit of creaminess on the side, then use eggs instead.

Eggs are used as a thickener, but if you run out of eggs, use egg yolk powder. Egg yolks bind fats and different liquids together.

Note that one egg yolk is enough to substitute for one or two tablespoons of whole grain mustard. Add some chopped herbs or some crushed garlic to add to the spiciness of the dish.


Wasabi is another excellent substitute for whole grain mustard and it packs hot and spicy flavors too. If your recipe calls for whole grain mustard on sushi, sashimi, tempura, and other Japanese dishes, use wasabi instead.

Its piquant flavor makes it an excellent alternative to whole grain mustard. However, take note that wasabi is a lot spicier than mustard.

Wasabi also brings a lot of promising health benefits including antibacterial effects, defense against food borne diseases, and anti-inflammatory properties. It may also help you lose fat, prevent certain cancers, and boost brain and bone health. [Source]



Some people don’t like the tartness of mustard, which is why they’re looking for a good alternative. If you’re using whole grain mustard to add some creamy texture to your recipe, then mayonnaise gives you just that.

Remember that mayonnaise is made from vinegar and eggs, which carries only a slight tangy flavor. It allows you to build the flavor profile of your recipe minus a tangy taste.

You can use mayonnaise in many dishes as a dressing or marinade. You can also use it as part of dips, burgers, and meat recipes.

Hot English Mustard

Hot English mustard is made from a mix of different mustards such as brown, black, and white mustard seeds. People often compare it to both yellow and Dijon mustard, something like a combination of the two.

Its bright yellow color is due to its turmeric content. Aside from that, it’s also considered as one of the hottest types of mustard on the planet.

Before you use hot English mustard, consider its flavor profile and the effect on your recipe. Add only small amounts at first, and do several taste tests to make sure you’re not using too much.

German Mustard


There are many different types of German mustard, so consider what flavors you’re looking for before using them. For example, if you’re looking for piquant flavors, then go for spicy German mustard.

However, if you’re looking for an emulsifier in your dish, then use ground German mustard instead. Also, keep in mind that the German variant has a stronger flavor profile compared to whole grain mustard.

Because of its strong flavors, it’s best to swap German mustard for whole grain mustard when cooking meat dishes. It goes well with baked pretzels, sausages, and anything grilled.

Worcestershire Sauce

Worcestershire sauce is a condiment made from onions, molasses, vinegar, and other seasonings. Because of its vinegar base, it brings a distinct tanginess to dishes, which matches what you get from whole grain mustard.

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It has a similar flavor profile. However, it may not have the same thickness as whole grain mustard. If your recipe calls for a more creamy texture, combine Worcestershire sauce with yogurt or mayonnaise.

Worcestershire sauce may support blood building due to its iron content. Its nutrients may also help support eye health and boost the immune system. 

Lecithin Powder


If you’re looking for a vegan friendly alternative to whole grain mustard, then lecithin powder is a good option. It is made from eggs, sunflower seeds, canola, and soybeans.

It can also be used as a thickening agent, if that is what mustard is intended to achieve. However, do take note that lecithin powder doesn’t have the same kick as any kind of mustard.

But you can adjust the flavor of lecithin powder to match what you get from whole grain mustard. Add seasonings and spices to add that kick to your dish, perfect for dips, sauces, and vinaigrettes.

Creole Mustard

Creole mustard is a type of mustard developed in New Orleans made from white wine vinegar and brown mustard seeds. You can add some horseradish to it, adding a bit more punch to your dishes.

But if you’re after a few sweet notes, then add some brown sugar or molasses to it. This means creole mustard adds a complex mix of flavors to any dish.

If you feel that creole mustard is still too spicy for your dish, you can add either honey or ketchup. Just don’t add too much or else, it may alter the flavors of your dish.

Dry Mustard


Dry mustard is also known by other names such as ground mustard, mustard powder, and dried mustard. It is made by grinding mustard seeds and it offers the same flavors as whole grain mustard.

The obvious difference is in the texture. Add dry mustard to sauces and dips, and it thickens and smoothens your recipe.

It also has a more subtle flavor compared to whole grain mustard. Add water to dried mustard to release the signature pungent mustard flavor.

Beer Mustard

Beer mustard, as you might have already guessed, is made with beer. Instead of the usual wine, vinegar, or water, you add beer to the mustard seeds.

The beer adds a different kick and flavor to the original coarse textured whole grain mustard. The flavors are made more intense. However, they’re not that overpowering to change the taste of your dish.