Don’t get us wrong, we love the entire mustard family...and yet, we must confess to playing favorites with our condiments. The truth is that Dijon finishes first in our book. For starters, it is by far the spunkiest of the bunch, boasting a sharp and spicy flavor profile that’s never too harsh, but always hard to ignore. Then there’s the decadent creaminess—an attribute that assures this mustard is destined for greater things than just a squiggly line on some kid’s hotdog. (Sorry, yellow.) But if you aren’t already well-stocked with the stuff, don’t worry. We’ve got all the information you need in order to find a Dijon mustard substitute in your kitchen.
Subbing Other Types of Mustard for Dijon
There are many mustard varieties on the market and each one has its own unique flavor profile, but they do all have something in common: They’re all made with a combination of mustard seeds and a diluting agent like water, wine or vinegar. The diluting agent has a significant effect on how sharp the tang of any given mustard will be, but the good news is that there are several store-bought options that closely resemble Dijon in terms of taste—and thankfully you don’t need to know everything about mustard to identify them. Instead, rely on the wisdom of the food experts over at A Couple Cooks and reach for one of these preferred kinds when you’re in need of a Dijon substitute.
1. Stone ground mustard
Although stone ground mustard has a coarser texture than Dijon, most prepared versions of the stuff are made in the style of Dijon mustard and are thus very similar in flavor. Stone ground mustard can be used in equal measure as a substitute for Dijon in dressings and marinades—just bear in mind that while this one is a very close match to the taste of Dijon, it will look a little different.
2. Yellow mustard
This household staple makes an excellent substitute for Dijon. The main difference between the two is that Dijon has a slightly sharper flavor with a touch more spice, while yellow mustard is milder. Still, this one can be used as a 1:1 stand-in for Dijon in any dish (and there’s a good chance no one will taste the difference).
3. Spicy brown mustard
Another good swap is spicy brown mustard but as the name suggests, this stuff has some extra heat that Dijon does not. This option is also slightly more textured than Dijon (though not as course as stone ground mustard). That said, as long as you can handle some extra spice in your food, this mustard works well as a Dijon substitute and can be used in equal proportion in any recipe.
And a Few More Substitutes for Dijon
Good news: You can still find a suitable Dijon substitute, even if you don’t have any of the above options in your fridge. Here are some more acceptable swaps, courtesy of David Joachim, author of The Food Substitution Bible.
4. Powdered mustard and vinegar
This DIY mustard is a cinch to make and can be used as a 1:1 swap in sauces, dressings and marinades. To prepare, simply dissolve 1 teaspoon of powdered mustard in 2 teaspoons of vinegar...and voila, mustard. Note: This substitute will be more pungent than Dijon, so stick to the aforementioned uses and avoid slathering it on a sandwich.
Although mayonnaise is lacking in both the complexity and subtle spice that Dijon delivers, it does have a similarly smooth consistency and is comparable in terms of acidity, too. When using mayo in place of mustard, don’t overdo it: Use ⅓ the amount the recipe requires. For example, 1 teaspoon of mayo can take the place of 1 tablespoon of mustard.
6. Prepared horseradish
Follow the same formula given for mayo when using horseradish as a substitute for Dijon (i.e., use only 1 teaspoon of this stuff where you would use 1 tablespoon of mustard) or this spicy condiment might overwhelm the dish. That said, prepared horseradish holds up well as a substitute in most any recipe when used in the recommended proportions.
What about making your own Dijon mustard?
As it turns out, ambitious cooks can actually make their own Dijon. Of course, if you are trying to avoid a trip to the store, this solution won’t be terribly useful unless you happen to have all the ingredients required. Still, this recipe from the New York Times produces a delicious homemade Dijon-style mustard, so it’s worth filing away as a future DIY endeavor.