Dijon Mustard Substitute: Suggestions & Recipes

Moutarde de Dijon, aka Dijon mustard, originates in France. In the Burgundy region, the town of, well… Dijon.

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It’s probably one of the fanciest condiments, with its light, smooth and creamy texture and its tangy, slightly spicy aroma.

Dijon mustard is praised to be one of the best mustards and it’s no wonder since the region of Burgundy is also a prominent place for one of the best wines. To be fair, the home of the Dijon mustard is very rich in culinary history.

The passion for cooking and creating exquisite recipes can be deduced from the ingredients used to make this appraised mustard. There’s finely ground brown or black mustard seeds, white wine from the Burgundy region or the juice made from unripe grapes (verjuice – vert means green in French), water, salt and other spices.

This condiment is extremely versatile and quite the recipe saviour when it comes to spicing things up and adding a little pzaz to any dish. It’s ideal in salad dressings and marinades for meats, in sandwiches, burgers and vinaigrettes, fancy sauces and it even creates a distinctive, delicious mayonnaise, dip or topping.

And while recipes may be transformed with this amazing ingredient, you don’t always have it in your pantry! Not to panic, we can make sure you still wow your taste buds with a great Dijon mustard substitute, be it one you make from scratch, be it another condiment to replace it for the moment.

Add flavor with one of these ingredients

Sweet but with a tangy taste to it, aromatic and creamy, Dijon mustard is a strong ingredient that can lift up any dish. One spoonful of it and your recipe is totally transformed, having that je-ne sais-quoi to it. However, if you run out of it unexpectedly you do have some options to prepare your dish.

Some of these ingredients can successfully replace the mellow, creamy yet heated and spicy Moutarde de Dijon. Here’s what you can use as a Dijon mustard substitute:

1. Spicy Brown Mustard

That feeling when you prepare a fantastic dish you’re enthusiastic about but realize you’re short of a crucial ingredient!

It’s not fun and it’s happened to us all. While going shopping for groceries can be easy for some of us, not all are that lucky! So, if you run out of Dijon, Spicy Brown Mustard can be close enough in flavor for your recipe.

Spicy Brown Mustard has a nice texture to it, some seeds remaining visible, so it’s not just as smooth as Dijon. It has a rich, spicy, intense flavor due to the soaking of the seeds in less vinegar than Dijon.

This type of mustard gives quite the kick to your food (it’s more aromatic and powerful than Dijon) so you might want to adjust your ratio when you use it.

Perfect for cooking: With a zesty taste and a pronounced flavor, Spicy Brown Mustard suits meats, marinades, salads vinaigrettes, bagels. Its coarse texture and its flavorsome aroma goes great with condimented foods such as sausages, for instance. Pair it with other strong flavors such as cinnamon, nutmeg, ginger and you’ve got a better sandwich or hotdog you’ll find in any deli.

2. Yellow Mustard

Although you wouldn’t think of this you can always swap Dijon with simple, plain, Yellow Mustard. The great thing about: it’s always accessible and affordable.

It’s a lot sweeter and it can be rather tart, but it’s a great alternative when there’s nothing else in sight. The simple American mustard is in any fridge and is always easy to find. If you want to make it creamier and more resembling to Dijon, mix it with a hint of mayo!

While Dijon is a little spicier and has a rather tangy aroma than the mild yellow one, you can swap them. You can use yellow mustard in a 1:1 substitution ratio. Keep in mind that the classic American mustard also has a hint of turmeric in it and can be a little acidic.

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Perfect for cooking: We’d say it’s a great choice for any Dijon based recipes.

3. Worcestershire Sauce

With a tangy, deep flavor, Worcestershire is great to replicate the Dijon taste. It offers a great kick to your dishes since it’s made from fermented molasses, vinegar, garlic, tamarind paste, condiments, anchovies, onion and sugar. The only thing to keep in mind: make sure you adjust this sauce to your recipe since its texture is rather liquid, compared to Dijon mustard.

Dark and acidic and quite flavorful, Worcestershire sauce can be the perfect Dijon substitute (texture included) if added to some mayo or greek yogurt.

Perfect for cooking: We recommended you add it to your meat and tofu marinades when used simple and in any recipes that contain Dijon when mixed with mayonnaise or yogurt.

4. Stone-Ground Mustard

To replace Dijon, stone-ground mustard can be a great solution. Made from brown mustard seeds, this type of mustard has a coarse texture since many seeds can be left whole. While not all seeds are crushed to release the zesty, tangy flavor, this type of mustard is milder and smoother in aroma, compared to Dijon.

Perfect for cooking: Use it in dressings and marinades, to add flavor and texture to meats and salads. While it does resemble Dijon and no one will know the difference taste wise, keep in mind it will look different.

5. Horseradish Sauce

Horseradish Sauce
Horseradish Sauce; Photo credit: coral-beachresortsharjah.com

Not many people fall for horseradish and we get it: its strong taste is not for everyone. But did you know horseradish is actually in the mustard family? With a very tangy flavor and a creamy texture, horseradish is very close to Dijon. And if you want to bring it even closer to the sweet taste of the French mustard from Burgundy, mix it with honey and cream,! You’ll find a recipe below!

Perfect for cooking: Since it has a very hot and pungent taste, horseradish pairs-up great with flavorful meaty dishes that include beef, lamb, fish. You can serve it as a dip or sauce on the side if you want the hotness of it or you can rub the meats for a mellow taste.

6. Honey Mustard

Many people appreciate this type of mustard and we get it: it’s sweet! It still maintains its tangy, sharp aroma but make sure to know it’s on the sweeter side of mustards.

In dips and dressings for salads, in marinades for salty meats, in sauces for steamed or grilled veggies, honey mustard is a winner with kids as well as grown-ups.

Perfect for cooking: This mustard really shines and adds flavor to chicken and pork. It can also be paired successfully with salads, vegetables and even French fries and burgers. And if you’re a pretzel and mustard kinda guy or gal, well, this is the perfect choice for ya!

7. Wasabi

Well, horseradish was nothing compared to this one! But no matter how incredible it may sound, wasabi is a great substitution for Dijon. Although make sure to know this ingredient packs quite the heat! If you love the spiciness of Dijon and you’re the type that likes strong sensations, wasabi is the suitable replacement for you.

Perfect for cooking: We’re pretty sure you know wasabi is a great choice for your sushi but you can add it to meats and deli sandwiches as well. It can be replaced in Dijon-based recipes, just make sure to adjust the ratio since 1:1 can be too hot! Just don’t smother your ham or pastrami like you would with Dijon and maybe only add a hot accent of flavor.

9. Mayonnaise

While it lacks the complexity of flavors of Dijon, mayo is a great suggestion for a replacement. And while Dijon is rather spicy, mayonnaise really can substitute it with great success.

It’s no surprise, after all mayo is made from eggs and also contains vinegar or acidity from lemon juice. With a creamy texture and a mild, sweet yet tangy flavor, mayo can be the perfect hint of spice for your meats or the great emulsifier and binding agent to your salads and vegetables.

Perfect for cooking: Well, in anything, from vegetables to fries, from salad dressings and vinaigrettes to meats, burgers and hotdogs.

9. Hot English Mustard

Made from white, black and brown mustard seeds, this type of mustard is somewhere in between Dijon and yellow mustard.

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Perfect for cooking: With a lot of hotness and quite the kick when it comes to aroma, Hot English Mustard goes great with roasts, sandwiches and as an addition to sauces and gravy.

10. Whole Grain Mustard

As the name implies it, this type of mustard contains visible, whole mustard seeds. For this type of mustard the seeds are grounded just enough to release some flavor and create a thick paste. The aroma is spicy but rather mild and the texture is coarse. We’d say the difference between this type of mustard and Dijon is the texture, because there are no surprising, notable differences when it comes to flavor.

Perfect for cooking: It can be used in meats, sandwiches, salad dressings, dips and in marinades, to add a little zing and some texture.

11. Beer Mustard

Yes, there is one such thing! Yes, it can be a great Dijon mustard substitute even though this type of mustard uses beer, instead of wine or vinegar. It’s usually made with a rather acidic beer, to kick it up a notch. However, you’ll notice that while Dijon packs the tangy, sharp taste of grape juice, this type of mustard is quite mild, although robust.

Perfect for cooking: Ideal for dip sauces, to fully embrace and feast on its flavor. You could add it in salads or sandwiches but its aroma would be lost.

12. German Mustard

Imagine Dijon with extra heat to it. Sometimes it can be spicy, sometimes it can be mild, but it can be used as a replacement due to its brown mustard seeds, vinegar and spices composition.

Perfect for cooking: Of course it can be the ideal accent for all types of grilled meats, sausages, wursts, hotdogs with sauerkraut and baked soft pretzels. Yum!

Make your own Dijon mustard substitute!

Depending on how ambitious you are as a cook, you can always make your own Dijon at home. We gathered some amazing recipes for your own homemade Dijon-style mustard. Be it you don’t quite like the original taste, be it you can’t always find it or you simply love to DIY, here are some recipes for you to try:

Extra tip: Keep in mind, the perfect ratio for making your own mustard at home is to combine one teaspoon of dry mustard (or seeds) with one teaspoon of vinegar or a mix or ½ teaspoon vinegar and ½ teaspoon white wine and one teaspoon of water. A little bit of sugar or honey can also help.

1. Homemade Dijon Mustard

To make your own Dijon mustard, mix together yellow and brown mustard seeds. You can grind them or use a mortar and a pestle to keep some of the seeds intact. Add in some mustard powder, white wine, salt, turmeric, cider vinegar and honey. You can also add extra flavor with onion and garlic or from aromatic herbs such as sage, thyme, rosemary, dill.

2. Dry Mustard and Mayo Recipe

For this recipe you’ll need a mortar and pestle and some patience. You need mustard seeds and you have to let them soak in a mix of whitw wine and vinegar for a couple of days. The ratio is 3:1. After the soaking, crush the seeds to obtain the needed texture. Add mayonnaise or heavy cream and a pinch of sugar for some sweetness. Who needs Dijon?

3. Mustard Seeds and Onion Powder Recipe

So you don’t have Dijon to make your famous Dijon balsamic vinaigrette or to marinade your meats before grilling them. That’s OK! Forget about the classics and make your own recipe with a twist! You’ll be proud of this one! It’s easy to make and it’s fast! You need dry mustard, a pinch of sugar, a little salt, onion powder, a little white wine and vinegar and a little water. You can make the blend as tangy or as sweet as you want to. And you can play with the quantities to obtain a dressing or a mayo-like sauce.

4. Mustard Seeds and Shallots Recipe

Again, for this one, have a little patience because you need to soak the seeds in some wine and vinegar for a couple of days. Blend them with some salt and pepper and a little honey and you’ve got the best DIY Dijon. Add finely chopped shallots to increase the taste.

5. Wasabi and Turmeric Recipe

Here’s a homemade Dijon recipe with some extra kick to it! Use a small quantity of wasabi and mix in some turmeric. Add in some honey and sugar and for a creamy texture, use an emulsifier, such as mayo, olive oil, heavy cream, yogurt, egg yolk of lecithin powder. Yes, lecithin powder, just keep reading, we’ll tell you all about it.

6. Horseradish, Sour Cream and Honey Recipe

Sweet and sharp: that’s what you get from mixing these ingredients. Use grated horseradish (it’s gonna sting!), honey and sour cream and you’ll get that tangy flavor and creamy texture you love about Dijon mustard in a split second.

7. Turmeric, Egg Yolk, Chili Peppers & Garlic Recipe

In the mood for Dijon’s spiciness and a creamy, rich texture? Mix together turmeric, salt, chili peppers and garlic until you obtain a paste. The fusion of these ingredients will replicate the taste and aroma of Dijon mustard. Blend in the egg yolk and whisk until you get the creamy, rich, onctuous texture you want.

8. Mustard Powder, White Wine, Lemon Juice, Greek Yogurt & Sugar Recipe

Get some fatty Greek yogurt. Mix it with mustard powder, add in some lemon juice and white wine and a little sugar for the sweet and tangy taste of Dijon.

Chef’s homemade Dijon mustard substitute recipe that you can refrigerate:

  • 1 ½ cups white wine
  • ⅔ cup white wine vinegar
  • 1 cup water
  • 1 shallot finely chopped
  • 2 cloves garlic, finely minced
  • 1 cup whole mustard seeds (use a mix)
  • ¼ cup dry mustard
  • 1 tbsp garlic powder
  • 1 tbsp honey or brown sugar
  • 1 tsp salt

Prepare a mix from the wine, vinegar, garlic and water. Put it in a saucepan and simmer it for 15 minutes tops. Cool it to room temperature and strain the liquid into a bowl. Add the dry mustard, the seeds, salt and garlic powder and let them infuse for two days. After that you need to blend everything together and create the texture and consistency that you desire. After that dilute the mixture with some water and transfer to a saucepan. Mix them together as they simmer for another 10 minutes. Put the paste in jars and keep them in your fridge. Make sure to let them rest in the fridge for at least one week before using them. This way the flavors will be intense and delicious!

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Extra tips:

  • If you’re using Dijon to prepare sauces, vinaigrettes, dips and dressings for your salads and you’re out of it, you can always add an egg yolk as a binding agent and emulsifier. Make sure to properly separate the white from the yolk and to mix all the ingredients well.
  • Another suggestion is to replace Dijon with lecithin powder, if you’ve got it. It’s the vegan-friendly option to bind together all ingredients in the dressings, sauces and dips for your salads and veg and it does taste similar to Dijon-based vinaigrettes.

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