Mustard Shortage: How To Replace This Ingredient In Cooking?

Due to the war in Ukraine and a poor harvest last year in Canada, the world's largest producer, some supermarkets in France no longer have Dijon mustard on the shelves. If you love adding this condiment to the edge of your plate and to your dishes, you may be wondering how to go about it without it. Here are 5 simple tips for replacing mustard in the kitchen.

In the mayonnaise

The mustard is one of the basic ingredients of homemade mayonnaise. If you want to prepare this great classic of French cuisine, know that you can make it without mustard by following the method below.

Simply mix an egg yolk with a tablespoon of wine vinegar before assembling the mayonnaise as usual with oil. Then adjust the seasoning with salt and pepper.

To get that tangy taste you love so much, you can garnish your homemade mayonnaise with a touch of wasabi.

Be careful: this Japanese condiment made from horseradish is very strong. You must therefore be careful not to put too much of it. Better to taste and adjust the dosage!

In the vinaigrette

While hot weather has us eating lots of raw vegetables and salads, mustard can also fail you in the dressing.

Again, you can replace the traditional Dijon mustard with wasabi or 'Japanese mustard'.

This green-colored paste, which usually accompanies sushi, should be used sparingly. Experiment, starting with a pea-sized bead, to find the right amount.

If you don't like Japanese wasabi or have trouble finding it, know that a little lemon juice or minced shallot can also be enough to spice up a dressing.

On the other hand, if you're looking for a creamy ingredient to replace the texture of mustard in the dressing, know that you can use Greek yogurt or sesame puree (the famous tahini widely used in Lebanese cooking).

With meat

If you're used to putting mustard on the edge of your plate when you eat meat, the easiest trick is to make homemade sauces to replace the precious condiment.

For anyone who likes spicy seasonings, we recommend preparing beef with a Roquefort or pepper sauce.

As for poultry breasts and chicken or turkey cutlets, you can spice them up with different spices.

If you're used to making mustard chicken with cream, you can replace that condiment with Madras curry or tandoori powder (an Indian spice blend that goes well with white meats).

Don't hesitate to dip into your spice jars to spice up sauces in which you usually add Dijon mustard. The chili pepper but also the ginger can bring a spicy note to all your preparations.

If you like its sweet and sour and slightly spicy flavor, you can also use as an alternative Worcestershire sauce of English origin.

The soy sauce, a staple in Asian cooking, is perfect for deglazing wok-cooked chicken pieces or even for spicing up the sauce of creamy cutlets prepared with mushrooms.

In vegetable pies

All lovers of 'mustard pie', which is in fact a tomato pie, know that Dijon mustard is an indispensable part of this recipe.

In these times of scarcity, however, you can replace this condiment with black olive tapenade.

Simply spread it on your pie crust, whether it's shortcrust or puff pastry, to make a delicious tomato pie with Provencal flavors.

This trick actually works for all homemade vegetable pies and quiches in which you usually add a dollop of Dijon mustard.