The Best Mustard Substitutes for Dijon, Dried, and Yellow (2024)

FAQs

The Best Mustard Substitutes for Dijon, Dried, and Yellow? ›

Stone-ground mustard is the perfect substitute for Dijon in terms of similar taste and texture. It is made from brown and black mustard seeds as well but the seeds are only partially ground.

Spicy Brown Mustard

Perhaps you're the kind of person who enjoys a spicy kick in their recipes. If so, spicy brown mustard may be a serendipitous replacement for dijon mustard. This substance is somewhat tangier than dijon mustard, and its texture tends to be less creamy.

There's a major difference between dry mustard and regular mustard: While both are made from ground mustard seeds, prepared mustard (like yellow and Dijon) also contains liquids like vinegar and water to create the wet mustard you probably recognize from your burger toppings.

Yellow mustard is typically a bright yellow. Dijon mustard, meanwhile, is a less vibrant shade of yellow tinged with brown. Flavor and Ingredients: Yellow mustard, which is made of powdered yellow mustard seeds, a spice blend, and vinegar (or even water), has a milder taste compared to its French counterpart.

Worcestershire has a similar flavor profile as Dijon mustard, so it can work in a pinch. It's more liquid than Dijon's creaminess, so be prepared to adjust other liquids in the recipe as needed. We recommend you start with a ½ :1 swap of Worcestershire sauce to Dijon.

Yellow Mustard: A household staple, this sweeter and milder mustard lacks the complexity of Dijon but can work in a pinch. Add a touch of lemon juice or white wine vinegar to elevate its flavor profile.

It's unapologetically pungent, yet balanced. There is a momentary bitterness from the mustard seeds, a background sweetness from the white wine and sugar, and a delicate acidity from the vinegar.

IS DRIED MUSTARD THE SAME AS GROUND MUSTARD? Dried mustard and ground mustard are the same spice. You can make your own ground (or powdered) mustard by grinding mustard seeds in a spice grinder, coffee grinder, or mortar and pestle.

In his smooth, brown seed mustard, verjuice—an acidic juice made from unripe grapes—was substituted for the common vinegar. Acidity slows the reaction that produces the intense heat of mustard, so switching to a less acidic liquid gives Dijon mustard a robust profile, intensified heat, and a more pungent flavor.

Is grey poupon the same as Dijon mustard? ›

The most common variety of Dijon — which originally came from the same-named region in France — is Grey Poupon. The mustard seeds used to make Dijon are usually finely ground, making the texture smooth, rather than coarse.

Beef broth – If you have chicken or veggie broth that you want to use up, that will work instead. Dijon – I like to use smooth but you can use grainy. You can also replace the dijon with 1 tsp mustard powder. Worcestershire sauce – Use more or less if you'd like.

Ours is a real Dijon mustard, crafted by a moutardier in the French countryside just outside of the city of Dijon. Ingredients in true Dijon Mustard are subject to strict regulation – ours passes muster(d) in every way.

There's one more obvious way of telling brown and Dijon mustard apart: the two condiments have different consistencies. Brown mustard contains partially whole grains, which makes it coarser, and gives it a similar feel to whole-grain mustard. Dijon mustard, on the other hand, is smooth and creamy like yellow mustard.

British-style “French mustard” would also be classed as a “moutarde douce” - a term used for certain sweeter, milder mustards in France. Dijon is a dark yellow, with a milder taste than English mustard, but still with more bite and a more classic mustard taste than the sweetish, savoury, “French mustard”.