Can mustard powder be substitued for dijon mustard in recipe?

Answer 1

If the mustard is only providing flavor, then mustard powder can substitute for it--though the flavor will be different and less complex, because dijon has a variety of ingredients. If the mustard is an important component of the recipe, though, providing bulk or moisture, or if the recipe is for a baked dish, the chemistry/makeup of the dish could be effected negatively.

Answer 2

In a pinch you can use straight mustard instead of Dijon. It depends upon what you mean by real mustard though- the classic yellow mustard used in America is a mix of mustard and sugars, like corn syrup or fructose. It's based on sweet french mustard.

If you use it, I reccommend removing some portion of sugar from your recipie, and adding something like white pepper to strengthen the sharpness and heat that comes from dijon mustard.

Dijon is also a rougher mustard- the mustard kernels are not as finely ground into a powder, and their concentration in the sauce is higher. There is stronger mustard, but it's not common in the US.

So if you're abroad and want something similar to mustard at home, dilute your mustard with something sweet, or buy sweet french mustard. I've experienced that the strong mustards can act as an appetite suppressant, so beware of that as well.

Answer 3

"Regular" mustard (I assume you mean prepared mustard) is basically a paste of dry mustard, vinegar, and possibly other substances. You could use it, though you'll need to use a bit more because it's not as concentrated (being diluted with the vinegar and all).