Creole mustard is a coarse, prepared mustard that is hot and has a similar texture to English mustard. Creole mustard is more of a dingy yellow than bright like English mustard, but this is because it doesn't contain turmeric. Use Creole mustard in equal proportions to English mustard in your recipe.

Traditionally, Chinese mustard is served as a dipping sauce. It is made from mustard powder and water, and then mixed with wine until it turns into a paste. Chinese mustard is spicy; therefore, use it in equal proportions to English mustard in your recipe.

Brown mustard is an American mustard made from the brown mustard seed. It is used in recipes and as a condiment on sandwiches and it is considered a coarse, prepared mustard like English mustard. It isn't as spicy as English mustard, but you can use it if you are looking for a sweeter mustard. Use 1 tablespoon of brown mustard for every 2 tablespoons of English mustard and add more to taste.

Prepared horseradish is creamy and spicy. It offers a similar heat to English mustard, but doesn't have the yellow color or vinegary aftertaste. Use horseradish as-is or mix it with a little Dijon mustard to replace English mustard in your recipe. Since horseradish has a distinct flavor, use a ratio of 1 part horseradish to 4 parts English mustard and add more, as needed for taste.

Wagarashi is a Japanese mustard made from brown mustard seeds. It has a sharp, very spicy flavor similar to English mustard. Wagarashi isn't used as a condiment; instead, it is used as a seasoning and in small quantities because of its pungent flavor. Wagarashi is spicier than English mustard; therefore, use 1 part Wagarashi for every 2 parts English mustard.