How To Cut Mustard Flavor From Any Dish [I Try 9 Methods]

 I did experiment to find out the best method of quickly removing too much mustard taste from your dish. Be it deviled eggs, potato salad, mustard sauce, you name it!

In a rush? Here’s the short version.

The best way to reduce mustard flavor is to add something sweet like honey, apricot jam, or apple juice. Another option is to add something fatty like butter, cream, or avocado to mellow out the sharpness from the mustard. For a simple fix, double up the recipe minus the mustard.

Pro tip: for non-liquid dishes like deviled eggs and potato salad, another option is to rinse the mustardy sauce off and start again.

A note on my experiment

I cooked up a load of sauce and purposely went heavy-handed with the mustard.

Then I took some samples and tested nine different ways of cutting the mustard flavor. I tried:

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