Allergy Friendly Mustard Substitute Sauce is the perfect way to add the flavour of mustard to recipes and meals without any mustard. This replacement condiment is free from gluten, dairy, eggs, mustard, and the top 9 allergens in addition to being vegan. Our substitute for mustard has both a smooth spreadable condiment version and a variety that holds up well to heating and being cooked.
Jump to:
- The Quick Lowdown:
- Why We Like This Recipe
- Ingredients
- The Ingredient Low Down
- How to Make the Allergy Friendly Mustard Substitute Sauce
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- Variations & Adaptations
- Storage Instructions
- Top Tip
- FAQ
- What To Pair With Allergy Friendly Mustard Substitute Sauce
- 📖 Recipe
- Have You Made Our Allergy Friendly Mustard Substitute Sauce? Please Leave a Comment Below.
- Rate our Recipe.
- We Love To Hear From You!
- Food Safety Tips for Making Allergy Friendly Mustard Substitute Sauce
- Allergy Resources
- 💬 Comments
The Quick Lowdown:
Flavour/Taste: Earthy and spicy - just like mustard.
Texture: Smooth and creamy- you can add in texture for a dijon substitute.
Speed: Making it is quick, waiting for the flavour to blend is what takes time
Difficulty: Beginner level. If you can stir a sauce in a bowl this is for you!
Return for effort: Super easy to make and the best way to replace mustard as a condiment or ingredient in other recipes.
Why We Like This Recipe
This mustard substitution recipe is a game changer!
Not having mustard was tough in our home.
My partner, Rob, grew up in a very German household and mustard goes on just about everything he makes. We missed mustard a lot, almost more than anything else we have restricted.
Finding a substitute was really high on our list and this is what we came up with.
How do we usually use mustard, is it as a spice in cooking or as a condiment?
Once I had that sorted I could then focus on our recipe.
Here's what I found out- we use it BOTH ways!! Of course!
Like I said before, we cook a lot of German foods; potato salads, rouladen, pork roasts and all our family recipes seem to have mustard in them. We also have it on most sandwiches, as a sausage dip (we go through a ton of mustard on bratwurst night).
Can we replicate a substitute that will work in both?
No. We needed two separate sauces, one for cooking and one for spreading.
They both have the same base and flavours. There is really only one difference for the condiment style over the cooking one - vegan mayonnaise. It didn't cook well so we left it out of the one we use in heated foods.
We can use the horseradish and turmeric cooking version one for one in recipes, like rouladen or meatloaf glaze. We have trialled this substitution to replace a maximum of 2 teaspoons of mustard but it can most likely do more, we just haven't had a case to try it, yet.
For grain and dijon mustard substitution adding 1 teaspoon of cooked black quinoa in the mix then adding the sauce to recipes gives the same texture.
Ingredients
- Vegan Mayonnaise
- Horseradish
- Ground Turmeric
See recipe card for quantities.
The Ingredient Low Down
Vegan Mayonnaise
You can make your own vegan mayo with aquafaba, lemon juice and a neutral oil in the blender.
Regular Mayo or miracle whip contains eggs- restricted for anyone with an egg allergy or who avoids the top 9 allergens. Many vegan mayonnaises have either soy or mustard in them- also restricted, so check them carefully.
We found a company called Mama Yo! in Montreal that makes an egg/soy/mustard free mayo. Hellman's vegan, is another one that works for us but we can do some allergens on shared lines so do be sure to check both of these out with their companies to see if they are suitable for you.
Pro Tip: Vegan mayonnaise works really well as a condiment in its own right and for our mustard condiment spread replacement. The only thing is cooking. It doesn't hold up to being heated as well as I would like, nor does adding acids to it. We don't use it in heated dishes and when using another ingredient that is acidic we use the acid sparingly.
Horseradish
Horseradish packs a punch and by really creaming it well there isnt a grit to the condiment. It is often grated in horseradish sauce and may need to be blended with a tiny bit of water to get it super smooth. Omitting this ingredient will mean you will not have that zip that mustard has to it.
This one ingredient is where the mustard substitute can be personalised for heat. We often make two, one spicier and a more mild one for the kids.
Pro Tip: You can either make your own from fresh horseradish (we find it at farmers markets) or you can buy prepared horseradish with manufacturing and ingredients that fit your dietary restrictions. I personally prefer the pre-made stuff.
Ground Turmeric
Just a pinch of ground turmeric gives that great yellow colour like mustard to our allergy friendly mustard sub. Turmeric also has an earthy taste similar to that of mustard.
Pro Tip: You can use fresh turmeric, if preferred. When swapping fresh turmeric in use about ¼ inch or less. Grate it finely or use a blender to mix it into the mayonnaise and horseradish.
How to Make the Allergy Friendly Mustard Substitute Sauce
Place all the ingredients in a small dish and mix with a whisk or fork. Taste as you make it and adjust flavours as needed.
Put the sauce in the fridge for at least 30 minutes to let the flavours start to blend properly. It is best when left longer. It can be used sooner though with some extra tasting and flavour adjustments.
Put the allergy friendly mustard substitute sauce in an airtight container and store in the fridge for use on burgers, hot dogs and more.
If making the sauce for a recipe that will be heated, leave out the vegan mayonnaise. Without the mayonnaise the sauce can be used to replace a hotter mustard it can replace up to 2 teaspoons of mustard in a recipe.
Hint: The key to making a great mustard substitute is to taste it as you make it. If it is really mild as you are mixing it then add a small amount of extra horseradish. The sauce will have a more pronounced flavour as it sits. Leaving it overnight will give you the best flavour depth but you can make it sooner - just be sure to taste the spread for flavour as you go along.
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Variations & Adaptations
- For Heated Dishes - Leave out the vegan mayonnaise as it will split when heated. Instead, in a small blender puree the horseradish and turmeric powder together with a teaspoon or water (if needed). Blend until the mustard-like sauce is really smooth.
- Wasabi - If you don't mind a green tinge to your mustard try using wasabi instead of horseradish. Often lower end wasabi in North America is made with horseradish instead of real wasabi.
- Spicy - Add in a few drops of chilli oil to the mix for a spicier mustard substitute condiment
- Grainy - Add a teaspoon of black cooked quinoa to the sauce for the same grainy texture.
Storage Instructions
We keep it in the fridge for up to 3 days in a sealed container, it does not freeze well. A fuller flavour develops when made the night before using and letting it mingle overnight.
Top Tip
Share something here that you think is key to making this recipe well, such as: Don't overcook the burgers! Sear the outside and cook to a minimum internal temperature, but they should still be juicy for best results.
FAQ
You can use a mixture of creamed horseradish and turmeric powder to make a great mustard substitute for cooking and in recipes that will be heated. For a mustard sauce that won't be heated add in mayonnaise, vegan, soy/egg/nut free for those of us with allergies.
The mayo will make the mustard more like a typical condiment spread you'd get on a burger but a touch creamier. The turmeric adds the colour to the sauce so if you want a yellowier colour add more turmeric.
This also works for those who cannot have mustard.
A combination of horseradish, turmeric powder, and a few grains of black quinoa cooked will give a dish a similar flavour as dijon mustard. To make it into a spread add in a vegan mayonnaise.
There are two main components to the flavour replication of mustard in recipes; turmeric and horseradish.
Ground turmeric- not only does a pinch of it give that great yellow colour like mustard, it also has an earthiness profile like mustard. What it lacks is the bite of mustard.
Horseradish- this packs a punch and by really creaming the horseradish well it won't be a gritty condiment. Omit the horseradish and you won't get a bite with spiciness like mustard. The amount you use is where the mustard substitute can be personalised.
What To Pair With Allergy Friendly Mustard Substitute Sauce
We use this to replace mustard in any of our meals from bratwurst sausages, to hamburgers, rouladen to potato salad and meatloaf. Use this allergy friendly mustard substitute anywhere you would normally use mustard!
📖 Recipe
Allergy Friendly Mustard Substitute Sauce
Print Recipe Pin Recipe Add to Collection Add to Shopping ListIngredients
- 3 Tablespoons Vegan Mayo, egg and soy free egg, soy, nut, and mustard free (omit for substituting mustard in heated dishes)
- 1 Tablespoon Horseradish or to taste ( blended or sauce without dairy or any of the top 9 allergens)
- ¼ teaspoon Ground Turmeric dried
Instructions
- Mix all the ingredients in a small dish and stir well. *For sauce that will be used as an ingredient in a Recipe that is heated, omit the mayonnaise.3 Tablespoons Vegan Mayo, egg and soy free, 1 Tablespoon Horseradish, ¼ teaspoon Ground Turmeric
- Taste to get the right heat for you. The sauce will increase in flavour the longer it chills on the fridge.
- Let rest in the fridge for at least 30 mins before using.
- Keeps for 3 days and is great on burgers, and in sauce recipes. It isn't intended for adding to dishes or sauces that will be cooked.
Notes
Allergy Note 1
Always check that each ingredient is safe for you. Reading all the ingredients and labelling as well as checking with the manufacturer should always be done before buying any product. Each person's allergies are different and only you and your medical team can determine what is best for you. Checking with the manufacturer is best practice to see if shared lines, or facilities are used when making any of the suggested products. Just because a product is right for us does not mean it is safe for anyone else. You must do your own research on each product.
Allergy Note 2
If making this recipe for anyone with an allergy always check with them for suitable products and ingredients. Each person knows their allergies best and can advise on what is safe for them to eat. Keep in mind that if making for another person they may not be able to eat it with shared prep surfaces, cooking equipment, and kitchens or other safety reasons.
Allergy Note 3
This is not medical advice. Always discuss your allergies, nutrition, and suitable products and recipes with your medical team before using.
Nutrition
Nutritional Disclaimer
"The Allergen Free Kitchen" is not a registered dietician or nutritionist, does not replace a registered dietician or nutritionist and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend you consult with your medical team to find a registered dietician or nutritionist and for you to calculate the nutritional information. Calories and nutritional values can vary vastly depending on which brands were used and any substitutions used.
Have You Made Our Allergy Friendly Mustard Substitute Sauce? Please Leave a Comment Below.
Rate our Recipe.
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Food Safety Tips for Making Allergy Friendly Mustard Substitute Sauce
- Contact the manufacturer of products, regarding cross contact and ingredients, to ensure they are safe for you
- Always check ingredients for allergens
- Do not use the same utensils on allergen free food, that previously touched allergens
- Don't leave food sitting out at room temperature for extended periods
- Use oils with high smoking point to avoid harmful compounds
Allergy Resources
If you are struggling with allergies or which foods are safe for you we encourage you to contact your medical team to help determine what is best for you.
For additional resources please check out the following allergy education and advocacy pages:
In the United States:
- Food Allergy & Anaphylaxis Connection Team (FAACT) - Home Page
- Food Allergy Research & Education (FARE) - Home Page
- U.S Food & Drug Administration (FDA) - Food Allergies - Home Page
- Recalls, Reporting and Alerts on Food - in The United States of America
- Food Safety and Inspection Service, USDA - Recalls
- US Food & Drug Administration, FDA - Recalls
- Celiac Disease Foundation - Home Page
- National Celiac Association (NCA) - Home Page
- Beyond Celiac - Home Page
- Celiac.com - Home Page
In Canada
- Food Allergy Canada - Home Page
- Celiac Canada - Home Page
- The Government of Canada - Health Site- Food Allergies
- The Government of Canada - Food Allergen Labelling, the List of Ingredients and Allergens on Food Labels, and Allergens and Gluten Sources Labelling
Recalls, Reporting and Alerts on Food - in Canada
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