Dijon mustard has a smooth texture and a slightly spicy, tangy flavor. It comes from Dijon, France, and contains brown or black mustard seeds, white wine or wine vinegar, and seasonings. It’s commonly used in salad dressings, marinades, sauces, and sandwiches.
If you don’t have Dijon mustard on hand or need an alternative due to personal preference or allergies, several substitutes can provide a similar taste and texture. Here are five excellent alternatives and how to use them effectively.
What Is Dijon Mustard?
Dijon mustard has a smooth, creamy texture and a bold yet balanced flavor with mild spice and tang. It has been a staple in French cuisine since the 18th century and originates from the city of Dijon in the region of Burgundy.
Dijon mustard typically uses brown or black mustard seeds, white wine or wine vinegar, water, and salt. Some traditional recipes also include verjuice (the tart juice of unripe grapes), which gives it a sharper and more complex depth of flavor.
When selecting a substitute, consider whether the dish relies on Dijon’s smooth texture, mild spice, or acidity. Some alternatives closely match Dijon’s profile, while others may need minor adjustments to balance the flavor.
5 Substitutes for Dijon Mustard
1. Yellow Mustard
Yellow mustard is the mildest and most widely used mustard variety. It contains white mustard seeds, vinegar, and turmeric, giving it a smooth texture with a tangy, slightly sweet flavor.
How it compares: Yellow mustard is milder and less complex than Dijon. It lacks the wine or vinegar notes but works well in most recipes where Dijon is used.
How to substitute:
- Use an equal amount (1:1 ratio) of yellow mustard as a substitute for Dijon mustard.
- For a closer match, mix 1 teaspoon of yellow mustard with ½ teaspoon of white wine or white wine vinegar.
Best uses: Salad dressings, sandwiches, mild sauces, and marinades.
2. Spicy Brown Mustard
Spicy brown mustard is made from coarsely ground brown mustard seeds, giving it a stronger, more robust flavor than Dijon. It has a thicker texture and a higher spice level, making it a good choice for heartier recipes.
How it compares: Spicy brown mustard is more intense than Dijon, with a grainier texture. If using it in delicate recipes, consider slightly reducing the quantity.
How to substitute:
- Use an equal amount (1:1 ratio) of spicy brown mustard as a substitute for Dijon mustard.
Best uses: Marinades, sandwiches, meat rubs, and sauces.
3. Stone-Ground Mustard
Stone-ground mustard is similar to Dijon mustard but has a coarser texture due to its partially ground mustard seeds. It retains much of the sharpness of Dijon while offering a slightly grainy consistency.
How it compares: Stone-ground mustard has a similar flavor profile to Dijon but with a chunkier texture. It works well in most recipes that call for Dijon, though it may slightly alter the mouthfeel of dressings and sauces.
How to substitute:
- Use an equal amount (1:1 ratio) of stone-ground mustard as a substitute for Dijon mustard.
Best uses: Salad dressings, sauces, marinades, and dips.
4. English Mustard
English mustard is a hot, intense mustard made from finely ground mustard seeds. It has a much stronger, spicier flavor than Dijon, so a smaller amount should be used when substituting.
How it compares: English mustard is much hotter and sharper than Dijon mustard. It provides a similar mustard kick but lacks the smoothness and wine-infused tang.
How to substitute:
- Use ½ the amount (1 teaspoon of English mustard for every 2 teaspoons of Dijon mustard).
Best uses: Meat dishes, sauces, sandwiches, and marinades.
5. Horseradish Sauce + Vinegar (For Mustard Allergy)
Horseradish sauce mixed with vinegar is a good alternative for those allergic to mustard. Horseradish has a naturally spicy, pungent flavor that can mimic some of Dijon’s sharpness when combined with vinegar.
How it compares: While horseradish lacks the same mustard seed flavor, its spiciness and acidity help replicate Dijon’s bite in dressings and sauces.
How to substitute:
- Mix 1 teaspoon of horseradish sauce with ½ teaspoon of white vinegar to replace 1 teaspoon of Dijon mustard.
Best uses: Salad dressings, marinades, dipping sauces, and spreads.
How to Incorporate These Substitutes
- For a Mild Alternative: Yellow mustard provides a smooth, slightly tangy replacement.
- For a Stronger Kick: Spicy brown mustard or English mustard offer more heat and boldness.
- For a Close Flavor Match: Stone-ground mustard has a similar taste but a grainier texture.
- For Mustard Allergies: Horseradish sauce mixed with vinegar provides a spicy, tangy alternative.
Final Thoughts
Dijon mustard adds depth and sharpness to many dishes, but substitutes like yellow mustard, spicy brown mustard, stone-ground mustard, English mustard, and horseradish sauce with vinegar can work well depending on your needs.
Choose the best substitute based on spice level, texture, and acidity to maintain the intended flavor of your recipe.