Want the Best Dijon Mustard Substitute? Try These!


Looking for a Dijon mustard substitute? This article will give you some alternative suggestions that you can use if you run out of ingredients, or if you’re simply looking to experiment with different flavors.

My search for a Dijon mustard substitute started when I was working on a recipe <an emulsion> that called for a tablespoon of it. I was already halfway through prepping when I realized that I didn’t have Dijon on hand, so I started doing research.

Let me share with you what I’ve learned! If you’re out of Dijon mustard, these are some of the best items that you can replace it with.


First Things First: What is Dijon Mustard?

Dijon Mustard Substitute

Before we go to Dijon mustard substitutes, let me first give you a brief introduction about where it came from, what it’s made of, and its complex and delicious flavors.

Dijon mustard got its name from the town Dijon in Burgundy, France—the center of mustard making since the middle ages. One of the key ingredients that make this dish unique verjuice or verjus, juice made from unripe grapes <substituted for vinegar>.

Most of the Dijon mustards today are usually made with white wine and black/brown mustard seeds. Compared to regular yellow mustard, this one’s sharper and stronger, which makes it excellent for sauces and vinaigrettes.

Here are some alternatives that you can use in your dishes--whether you’re having it as a spread in your sandwich, flavoring for a dish, thickener, or an emulsifying agent.

Dijon Mustard Substitute: 6 Great Alternatives


Try Its Relatives: Yellow or Spicy Brown Mustard


These two are some of the most common Dijon mustard substitutes. Yellow mustard, which can be found in any supermarket, is usually made of yellow mustard seeds, vinegar, and turmeric <thus the bright color>.

You will be able to achieve similar flavors and textures with yellow mustard, but if you want that nice spicy Dijon kick, you can try spicy brown mustard.

Brown mustard is made with brown mustard seeds and usually has less vinegar content than other mustard varieties. The thing that I like most about these is the somewhat coarse texture due to the bran on the seeds. I love the spice and the chunkiness of it!


Try Wasabi And Horseradish 


Most of us know that wasabi is for sushi, but did you know that wasabi powder is a Dijon mustard substitute? They may not have the exact same flavors, but they do have that distinct and spicy kick.

I have used this using wasabi powder that I turned into paste, and the results were great! My advice is to take it easy with the amount. If the recipe calls for a tablespoon of Dijon mustard, start with a ¼ teaspoon of wasabi and taste your mixture first.

Note: You can always add some more if you think it needs more kick. Wasabi is way spicier than mustard.


If you’re not a fan of wasabi, you can try horseradish <same instructions as above>. Some of the wasabi powder being sold in supermarkets are actually a combination of mustard and horseradish, so you’ll get the same spicy flavors.


Work With Dry/Ground Mustard


You can make your own Dijon mustard by combining dry/ground mustard with common ingredients that are easily available in grocery stores <or even your own pantry>: mayonnaise, white wine vinegar, and water.

Simply combine one tablespoon of dry mustard with a teaspoon of the rest of the ingredients <mayonnaise, white wine vinegar, and water>. You can all a pinch of sugar for that hint of sweetness, too! Make sure you taste your mixture first.


Experiment With Mustard And Caraway Seeds


I would recommend this to those who would like to experiment! This won’t be able to exactly replicate the unique flavors and textures of Dijon mustard, but you’ll be able to create equally great flavor profiles.

Excellent with grilled meat dishes and salad dressings, caraway seeds have an aromatic, earthy, nutty, and mild anise taste. These are packed layers of great flavors, so a small amount will go a long way!

In a medium bowl, combine 1 teaspoon of each of the following: mustard seeds, dry mustard, vinegar, caraway seeds, prepared horseradish, and wasabi.

Let the mixture rest for a few minutes, and then give it a taste. You can add a bit more vinegar or half a teaspoon of mustard seeds if you’re not satisfied with the depth of flavor.


For Texture, Use Some Mayonnaise


There are some recipes that call for Dijon mustard for texture and thickness. Dijon mustard <or any type of mustard, for that matter> can act as an emulsifying agent--you will usually see it in recipes for vinaigrettes, for instance.

Curious on how emulsification works? This article pretty much sums up everything you need to know!

If you’re willing to skip the strong mustard flavors but want to retain thickness, mayonnaise is a great substitute. It will not have the flavors, but it will do its job as an emulsifier or thickener.

If you’re using mayonnaise but want a bit more kick, you can add a bit of garlic paste, which is a lesser-known emulsifying agent and has a great flavor. A little goes a long way, so just add a small amount! You can make adjustments later on.


Make Your Own Dijon Mustard From Scratch


If you’re looking for a Dijon mustard substitute because you can’t find any good brands from the store <or if you’re simply the type that likes to make things from scratch>, consider making your own. It’s not as difficult as it looks!

Making Dijon from scratch would usually call for dry mustard, mayonnaise, and vinegar, but I recently found a recipe that has deeper flavors.

All you need to do is gather up these ingredients: Three tablespoons each of brown mustard seeds and yellow mustard seeds, 1/3 cup each of white wine vinegar and dry white wine, a tablespoon of minced shallots, 3/4 teaspoon of salt, 1/4 teaspoon of white pepper, and just a pinch of Allspice.

Simply mix all the dry ingredients <the powders> together, and then add the minced shallots. Once combined, slowly add the white wine vinegar and white wine respectively.

Mix everything using a hand blender or food processor after refrigerating for at least 8 hours. Transfer to a mason jar and refrigerate! This can last in there for weeks!

If you are interested in other ingredients, refer here: Ingredients

There We Go!

I hope these substitutes will be able to help you in your cooking! Whether you’re trying to save some cash, don’t have Dijon on hand, or simply want to learn about different alternatives, these are some of the best options that you can consider.

If you have any comments, suggestions, or recommendations, kindly send them my way. I’d love to hear and learn from you! Dijon mustard has a very distinct flavor, but these substitutions are packed with great flavors and textures too!

Thanks for stopping by, and good luck in whatever you’re making!


    Hi There! Welcome to Cooking Is Passio where I can tell you the things I love. My name is Vivian Carpenter. I am not only a foodie at heart but also passionate about cooking. I rely on the support of other cooking blogs like me to get new cooking tips as well as new recipes. This blog is the great way to share my experience and my love cooking with others. And I hope this blog can help you - the cooking lovers like me - cook your favorite dishes.