Often, you’ll find that recipes for different kinds of sauces and dressings will require Dijon mustard. Although sauces are made with a combination of ingredients—if you’re going for a spicy, unique flavor, then Dijon mustard is important.
It has a strong, sharp flavor that is spicy and sour at the same time. When mixed into a sauce or paired with a hot dog, you’ll experience a taste that is hard to miss. Sometimes, I don’t have it when I really need its unique flavor for a sauce I’m making, so I go for these Dijon mustard substitute ideas instead.
If you are out of Dijon mustard the best substitute greatly depends on how you are intending to use the Dijon mustard in the first place.
For example, if you are simply wanting some Dijon on top of a hot dog, we highly recommend that you just use yellow mustard.
If you are cooking a dish and need Dijon mustard as an ingredient but suddenly realize that you are out then you could substitute wasabi or Worcestershire sauce. We go over the details of how to use each of these ingredients as a replacement below.
If you are in need fo an emulsifier for a salad dressing or sauce you could use mayonnaise or egg yolk. We provide specifics on how to use these below as well.
Wasabi also has a lot of heat, so it brings a similar flavor to the recipe. However, it’s hotter than Dijon mustard, so use a smaller portion of it than if you were using mustard.
It also doesn’t have the same sauciness as Dijon mustard, so I prefer not to use it in recipes where Dijon was the main ingredient for the sauce.
If Dijon was only needed for the flavor, you can replace it with wasabi, making sure to use less than the amount of Dijon that was called for.
2. Yellow Mustard
Yellow mustard, or regular mustard, is the easiest substitute to find. However, it isn’t every chef’s first choice, because it has a more tart and sweet taste than Dijon. It’s also not as hot or flavorful, but if you’re not fond of spice, it can be a great replacement. It’s mostly used as a substitute in recipes where Dijon is required for its creaminess and to add texture and thickness to the sauce.
Use the same amount of yellow mustard as the Dijon that is required, but keep in mind that yellow mustard isn’t as sour.
To compensate, add some extra salt to the recipe. If you need a large quantity of mustard, using yellow mustard might alter the look of your recipe because it’s much more pigmented than Dijon.
3. Spicy Brown Mustard
This is a great replacement because it has a similar amount of sourness and even creaminess as Dijon. Because of their similarity in texture, you can use almost the same amount of spicy brown mustard as you would Dijon if spice isn’t an issue.
However, spicy brown mustard is slightly spicier than Dijon, so you might want to reduce its quantity to avoid making your recipe too spicy.
It also goes better with meat-based dishes like ham, beef, and other deli meats.
This can be a decent replacement if you’re okay with getting rid of the spice factor altogether. Mayonnaise has a similar tangy taste as Dijon because of the vinegar in its ingredients, however, it doesn’t have any of the hotness.
For sauces that need Dijon as an emulsifier, mayo is a wonderful alternative because its texture and water to oil ratio are similar to Dijon.
Use the same amount of mayo as Dijon that the recipe calls for, but don’t use mayo as a replacement for recipes where Dijon is the main ingredient or it could change the final flavor of your recipe.
5. Egg Yolk
So, I don’t use this substitute when I’m specifically trying to replace the Dijon mustard taste, because clearly, egg yolk and mustard don’t taste the same. However, if you need Dijon as a binding component in a salad dressing or vinaigrette, egg yolk can do the job.
If you were using Dijon as an emulsifier, one egg yolk can replace 1-2 tablespoons of Dijon. It’s important to use only the yolk and get rid of the egg white before adding it to the rest of the ingredients.
6. Worcestershire Sauce
The ingredients that makeup Worcestershire sauce differ from Dijon mustard, but it still has a similar tangy taste. Because of the onions, garlic, and anchovies, it’s possible that you’ll alter the overall taste of your recipe if you use Worcestershire sauce in a large quantity.
However, when used as a marinade, it can serve as just the right flavor.
You’ll want to use this only in recipes where a bit of Dijon is required. Keep in mind that your dish will end up with a tangier taste than if you had used Dijon, so decide the ratio accordingly.
Dijon mustard has a unique blend of ingredients and brings a twist to any recipe you add it to. If there’s ever an occasion where you need it for a sauce, dressing, or any other kind of dish and don’t have any in your kitchen, hopefully, these substitutes will do the job for you.
- 1/3 c white wine vinegar or distilled white vinegar
- 1/3 c dry white wine
- 3 T brown mustard seeds
- 3 T yellow mustard seeds
- 1 T shallot or white or yellow onion, minced
- 3/4 t salt
- 1/4 t white pepper
- Pinch of ground allspice
- Mix together all dry ingredients.
- Add minced shallot or onion and stir.
- Whisk together white wine and white wine vinegar.
- Cover with a reusable bowl cover and refrigerate for at least 8 hours.
- Add mixture to blender or food processor and pulse until desired texture and thickness.
- Use a small bowl scraper to get every last bit out of the unit.
- Store in a small mason jar in the refrigerator for up to 2 months.
- To remove the alcohol, you can omit the wine and replace it with water.
- This makes a spicy Dijon. To make it less spicy use half the brown mustard seeds; for a mild Dijon, use just 1 teaspoon of brown mustard seeds.