Don’t Have Dijon? Don’t Panic!
Out of Dijon mustard and need a quick replacement? This guide breaks down the 5 best swaps that work in nearly any recipe, plus 9 more creative pantry options if you’re improvising. Each substitute includes clear use-cases, flavor notes, and how to adjust acidity or spice so your dish still tastes balanced.
I’ve done all of the testing for you so you know exactly what to grab from your pantry (or fridge) to remedy this issue in no time! Happy cooking!
What is Dijon Mustard?
Understanding Dijon’s unique profile helps us choose the right substitute. Dijon mustard originated in the city of Dijon in France. It’s smooth and creamy and has tangy flavor with slight heat.
Because of that, any substitute needs to roughly replicate one or more of: seed-derived spice, acidity, creamy/smooth consistency, or emulsifying power — depending on what Dijon is doing in your recipe
We love it in vinaigrettes (like this La Scala chopped salad), as a sandwich spread, or as a base for sauces in dishes like our Maple Dijon Sausage and Veggies.
How Is Dijon Mustard Different from Other Types of Mustard?
- Dijon vs. Yellow Mustard
Yellow mustard is milder, slightly sweet, and made with yellow mustard seeds. It’s brighter in color and more acidic, while Dijon has a deeper, richer flavor. - Dijon vs. Spicy Brown Mustard
Spicy brown mustard is coarser, spicier, and contains visible mustard seeds. It’s a great option for bold dishes but stronger than Dijon. - Dijon vs. Honey Mustard
Honey mustard is sweet and creamy—often made with Dijon as a base! It works well in dressings or dipping sauces where sweetness is key, though it’s important to note that Dijon itself typically isn’t sweet.
Quick Answer: Best Substitute for Dijon Mustard
If you’re looking for the easiest, most reliable Dijon mustard swap, stone-ground (whole-grain) mustard is your best bet. It’s similar flavor depth and acidity, just a bit coarser in texture.
For everyday pan sauces, dressings, or sandwiches: yellow mustard with a splash of vinegar, spicy brown mustard, or whole-grain mustard are dependable go-tos.
If you’re out of all mustards, a creamy base like mayo + vinegar can work, but flavor and heat will be milder.
Top 5 Go-To Substitutes for Dijon Mustard
Below is a quick comparison chart to help you decide which substitute works best depending on your recipe:
| Substitute | Flavor Profile | Texture | Best Use |
| Stone Ground Mustard | Tangy, earthy | Coarse | Dressings, glazes, sauces |
| Yellow Mustard | Mild, slightly sweet | Smooth | Potato salad, sandwiches |
| Spicy Brown Mustard | Bold, spicy | Gritty | Meats, bold marinades |
| Honey Mustard | Sweet, mild | Creamy | Dressings, dips |
| Whole Grain Mustard | Similar to Dijon | Chunky (seeds) | Glazes, vinaigrettes |
More Substitutes
6. Hot English Mustard
Sharp and hot—this one’s intense! Use carefully in bold recipes.
Substitution ratio: Start with 1:2
7. German Mustard
Regional varieties vary (sweet, spicy, or mild). Adjust based on what you have.
Substitution ratio: 1:1 (adjust flavor as needed)
8. Wasabi
Not traditional, but mimics Dijon’s heat. Soften with sour cream or mayo for consistency.
Substitution ratio: Start small and adjust
9. Horseradish Sauce
Sharp and pungent with a similar texture. Pair with honey or maple syrup to mellow.
Substitution ratio: Start with 1:2
10. Mayonnaise
Good in a pinch for texture. Add garlic, vinegar, or mustard powder for flavor.
Substitution ratio: 1:1
11. Worcestershire Sauce
Liquid form with umami depth. Mix with sour cream or mayo to thicken.
Substitution ratio: Adjust carefully based on consistency
12. Egg Yolks or Egg Yolk Powder
Great emulsifier for dressings. Add vinegar and spices to match Dijon’s profile.
Substitution ratio: Use a spoonful and adjust
13. Lecithin Powder
Best for vegan cooks! It thickens without flavor—add seasonings to match.
Substitution ratio: To texture preference
14. Homemade Dijon Mustard
Mix together:
- 1 Tbsp mustard powder
- 1 ½ Tbsp mayonnaise
- ¾ Tbsp white wine vinegar
- Optional: pinch of salt and sugar
Creamy, tangy, and pantry-friendly!
Expert Tips for Swapping Dijon Mustard
When I was testing these swaps, stone-ground mustard worked the best so it’s my go-to when I want the same tang with just a little less heat.
- Dressings need creaminess → Use honey mustard or mayo.
- Flavor lacking? → Add white wine vinegar or lemon juice.
- Too spicy? → Mellow with maple syrup or more fat (mayo, yogurt, oil).
- Texture matters → For sauces, smooth options work better than coarse
- Color counts → Yellow mustard may change the look of your final dish—especially in creamy recipes or dressings
How to Use Dijon Substitutes
Try these ideas using Dijon mustard and the above alternatives:
- Salad Dressings: Herb vinaigrette, Caesar dressing.
- Marinades: Salmon, chicken, pork tenderloin
- Vegetables: Brussels sprouts, sweet potatoes
- Sandwiches: Sliders, flatbreads, burger bowls
Need ideas? Try this 3-Minute Healthy Honey Mustard Sauce next. You can also check out this Fresh Herb Vinaigrette for more inspiration on creamy, tangy dressings.
Storage Tips
- Store-bought substitutes should be kept in the refrigerator after opening.
- Homemade blends (like the DIY Dijon) should be sealed in an airtight container and used within 1 week.
- Always stir before using if separation occurs, especially in homemade options.
More Dip and Dressing Recipes
Healthy Salad Dressings
Chipotle Vinaigrette (5-Minute Copycat Recipe)
Appetizers
Cottage Cheese Dip
Recipes
Vegan Caesar Dressing
FAQs
Stone-ground mustard is the closest in both flavor and texture. It’s creamy, tangy, and just slightly milder.
Yes—combine mustard powder with vinegar and mayo (see our homemade Dijon recipe above) for a quick fix.
Try yellow mustard or stone-ground mustard. If you like extra tang, a bit of white wine vinegar helps balance it out.
Yes! Try using a combination of vegan mayo with mustard powder and vinegar, or lecithin powder for thickening in dressings without sacrificing texture.
Yes! Especially in dressings or sauces where Dijon acts primarily as an emulsifier. Just whisk oil and acid thoroughly, though texture and binding may be slightly different, and flavor will be milder.
If you try any of these, I’d love for you to comment below. You can also tag me on Instagram so I can see it!
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