There’s no flavour quite like Dijon mustard in the savoury world. It seems to instantly affect any other foods it comes into contact with, and it is instantly detectable in pretty much any recipe. Whether it’s a salad dressing, a marinade, or a glaze you’re using it for, it’s definitely got the power and strength of flavour to impress even the most refined of palettes.
So, imagine discovering that you’ve run out of Dijon just as you’re beginning to prep the evening meal. The guests are on their way, there’s not enough time to get to the store, and you don’t want to serve up a bland, drab dish. Well, fear not – all may not be lost just yet!
We invite you to review the following question and answer section for some additional information that could be helpful to you.
Can I make my own Dijon mustard?
Amazingly, yes. And it’s not too difficult to get right! A quick substitute can be made using a few choice ingredients: dry mustard, white wine vinegar, mayonnaise, sugar, and water. There are various recipes out there, but the easiest generally combine these 5 ingredients.
Where did Dijon mustard get its name? Where did it come from?
Dijon, in the Burgundy region of France. The area has been widely known to produce a significant amount of quality mustard. The term ‘Dijon’ was once an exclusive term, meaning that the origin had to be within the boundaries of Dijon (much in the same way as Champagne is now). These days, the term has become generic and pretty much anyone can use it.
So, what are the best substitutes for Dijon Mustard?
Thankfully, there are quite a few viable substitutes for Dijon mustard out there. This is mainly because the mustard family of plants is quite a large and bountiful group from which to draw. Not only this, but for some purposes there are other products that can deliver some unique flavours that will work just as well.
Though there are many other options out there (an honourable mention here for brown mustard), we feel that these represent the most convincing substitutes for Dijon. Some are intended to work as a replacement in a 1:1 ratio. Others will need to be used sparingly. So, without further ado, here’s our rundown of the best substitutes for Dijon mustard.
1. Yellow Mustard
First up on our list of substitutes for Dijon mustard is the notorious household yellow mustard. It looks almost the same as Dijon, smells almost the same, and to an unrefined palette – it almost tastes the same. We reckon there’s a likelihood you could get away with this substitute and not be found out by any of your guests!
Known mostly for its association with the classic hot dog, yellow mayonnaise is less tangy and sharp as a flavour and is generally more agreeable to the masses because of this. Given that you’re probably making this substitution to serve as a condiment or as a minority ingredient as part of a much broader range of flavours, there’s no reason to try and pull this off!
Speaking generally, it does seem to be the case that yellow mustard is somewhat overlooked and treated as the ugly cousin to wholegrain. Yes, it’s everywhere – but there’s no reason that that should diminish the experience of it. So, why not opt for “a common condiment done uncommonly well” as a substitute?
When most people think of wasabi, they instantly think of that nose tickling heat associated with sushi. Though this is the most common usage of wasabi, it does however have a wider range than just this. Being part of the mustard family, it can also fill the gaps left by a regular mustard, should the need arise.
There is one cautionary tale to go along with this suggestion though. Never, ever use this as a substitute for Dijon mustard at a 1:1 ratio. You will instantly regret that decision. Our particular favourite variety of wasabi is one which is made using quite a bit of horseradish. Though it kicks like a mule, it also has a nice, balanced, and quite refined taste.
3. Honey Mustard
Honey mustard is a great substitute for Dijon, especially when you are looking to add just a tiny touch of sweetness. This honey-sweetened mustard works excellently as part of a salad dressing, with pork, chicken dishes, and as a condiment for dipping chips and pizza crusts.
In terms of using it as a substitute, you can begin by subbing it in at a 1:1 ratio. After this, it is recommended to have a taste of your dish and add more if necessary. This is due to the fact that the tang of the mustard is somewhat masked by its sweet nature. That being said, there are a few brands out there where the mustard still retains its voice.
4. Horseradish Sauce
Horseradish is yet another member of the mustard family group and because of that, it breezes into this group. Some of you may be familiar with the nasty process of preparing fresh horseradish for use in a recipe. It’s not an attractive prospect, and for this purpose it’s wholly unnecessary. On this occasion, the processed and jarred variety of horseradish will get you much closer to the desired Dijon mustard taste.
It is worth noting that the strengths and consistencies of store-bought horseradish sauce can vary wildly, but all will pretty much deliver the same unique hit of flavour, to a degree. In this instance, the best way to substitute for the missing Dijon mustard is to aim for a mid-strength sauce.
5. Worcestershire Sauce
Leaving the mustard family aside entirely, here is a suggestion that may seem a little unorthodox. However, when you think about it, there’s a real precedent for this substitute. Whether you’re missing the Dijon to finish out a sandwich, or for a marinade, Worcestershire Sauce has the right tang to fill in the gaps!
Though the nearly impossible to pronounce brands’ original recipe is shrouded in secrecy, we know it to be a composite of a few tangy ingredients. There’s fermented anchovies, garlic, vinegar, and a nice pinch of salt amongst others. As such, in quite a few cases, this will make for a more than adequate substitution. The chances are good that you may already have this in your home.
6. Egg Yolks
Yes, you read that right! In some cases, the best thing you can substitute Dijon for is the humble egg yolk. For example, let’s say that you need to concoct a vinaigrette. You’ve accumulated all the other ingredients, when all of a sudden… you discover there is no Dijon left! It’s a nightmare, but there is still a way to salvage the situation.
Dijon is more often than not added to a vinaigrette to act as an emulsifying agent – that is, it helps the separate ingredients to bind together flawlessly whilst adding a delicious, tangy flavour. Well, the good news is that egg yolks work in exactly the same way. Simply separate the yolk from the white, and whisk it in.
We hope that you found this guide to substituting for Dijon mustard to be a valuable and informative resource when you need an alternative option. As you can see, there are several viable options out there – some of which may well be dwelling in your fridge right now!