Mustard powder has other names like dry mustard and ground mustard. It is mustard seeds that have been ground to a fine powder. Mustard comes from the same family as horseradish and it is the compounds common to both spices that give them their heat. There are few savory foods that don’t go well with the mustard flavor profile. Here are some great ways to use mustard powder where its flavor takes center stage.
Make your own prepared mustard
Mustard powder is the main ingredient in prepared mustard. The bright yellow mustard traditionally used on American hot dogs and the more flavorful stone ground mustard both begin with ground mustard seed.
You can make your own prepared mustard by combining mustard powder with a sweetener, vinegar, and water to get the desired consistency. Some recipes use wine as the liquid. Use your homemade prepared mustard exactly as you would use the prepared mustard you buy in the grocery store.
Add it to a dry rub
Mustard powder is a great way to add heat to a dry rub without the lingering intensity that you get from chili peppers. Like its cousin horseradish, mustard powder gives a mild heat to food. Because the compound that gives mustard seeds their heat is water-soluble — unlike the capsaicin in hot peppers — it washes away quickly.
Mustard powder also brings a distinctive tanginess to grilled meats that enhances both the flavors of meat and those of the other spices used to season it. It works on most meats including chicken, beef, and pork.
In salad dressings
Mustard powder is as delicious in salad dressings as it is on hot dogs and in dry rubs. It is a great addition to vinaigrettes where it works as an emulsifier to aid the blending of oil and vinegar. It is a great addition to a homemade mayonnaise as well. Mustard powder brings the mustard flavor without the addition of moisture; your coleslaws and potato salads never have to be runny.
In creamy and cheesy sauces
Mustard powder is a great addition to many sauces that have cream as one of their main ingredients. For example, it shows up in some hollandaise sauce recipes. Dry mustard brings a much-needed tangy bite to macaroni and cheese while adding no moisture.
Mustard’s flavor is important for cutting through the creaminess and fattiness that dominate the flavor profile of mac and cheese. The same spicy, acidic flavor works in potatoes au gratin and will improve a broccoli and cheese soup.
Mustard is great in the glaze for ham. Not only does its heat and acidity cut right through the mouth-coating fattiness, but it also gives the glaze a golden glow.
Add it to ground beef
Making a meatloaf? Throw in some ground mustard to cut through the fat in the ground beef and to enhance the other seasonings. Mustard works best when it accompanies a variety of other flavors. It also works in hamburgers. You can add the powder to the patties instead of as a condiment (or use it in both ways.)
The theme of mustard being used with fatty food continues with deviled eggs as its tanginess cuts through the mayonnaise and egg yolk richness in this classic hors d’oeuvre. Mix mustard powder into the yolks or sprinkle it on top like paprika.