Only realising you’re short of a crucial ingredient at the very moment you need it is something that’s happened to all of us.
Some of us are lucky enough to live close enough to a store in order to get it, but this isn’t always possible for everyone.
In other instances, perhaps you actually just don’t like dijon mustard and would prefer to use something else that is close enough in flavor to still do your recipe justice.
Dijon mustard is an ingredient that is very unique in taste, so you might think that it’s an ingredient that you can’t simply swap out for another one.
This couldn’t be further from the truth. Today I’m going to break down 11 substitutes for dijon mustard that will get you out of trouble.
The bet dijon substitutes for flavor
More often that not, a recipe will call on dijon mustard for its taste. Here are some of the best alternatives out there to help you replicate that famous mustardy kick.
#1. Spicy Mustard
Similar to wholegrain mustard, spicy mustard features visible seeds, which gives it a beautiful texture. Not only that, but its seeds ensure a strong flavor packed in the sauce!
Spicy mustard’s seeds are soaked in vinegar during the making process, and its seed-to-liquid ratio is far higher than that of most other mustards, giving it a richer and spicier flavor.
It is different in flavor to Dijon. As you can no doubt tell from its name, its spicier in taste. This means that it might not suit every recipe that calls for Dijon, but if you’re making a meat marinade or salad vinaigrette then it will go really well, and apply a little extra kick to your food.
I also highly recommend matching it with sandwich meats, particularly beef or ham. I’ve had it with salt beef bagels before, and it tastes insane.
Just be sure to pay attention to your ratios and serving sizes. Because it does carry more of a kick, you might want to use less of it than you would Dijon.
#2. Yellow Mustard
This choice might upset a lot of people, but I find that simple yellow mustard makes a great alternative.
A lot of people aren’t sold on the American variety of mustard. It’s much sweeter and more tart in flavor and can often taste a lot cheaper than French or British varieties.
Personally, while I don’t disagree with a lot of the above, I do think there’s an element of snobbery at play here, and actually yellow mustard can make for an ample alternative to Dijon.
I won’t lie, horseradish divides a lot of people. It’s pretty strong stuff, and there are as many people who dislike it as those who enjoy it.
It might not strike you as the most obvious replacement as it’s very different in composition. It’s creamy, thick, and very, very, tangy.
However it’s this tangy flavor that makes it a good dijon mustard substitute.
While horseradish can come in cream or sauce form, you might want to make your own to make it slightly closer to the spicy-sweet taste of dijon.
To do this, you will need horseradish root, sour cream and honey. Grate the horseradish root, and use an immersion blender to puree it with the honey and sour cream.
The ratios of this will very much come down to your own personal taste, but as a starting point try to use ½ pound of root, to a tablespoon each of sour cream and honey. The root will add the ‘hot’ flavor of mustard, while the sour cream will provide tang, and the honey will give it a sweet note. If you’d like any of these flavors to be more pronounced, then simply tweak in line with your preferences.
#4. Worcestershire Sauce
Here’s one out of leftfield. Worcestershire sauce (also called Worcester sauce) has a beautiful tangy flavor that makes a great replacement for dijon.
Not as thick as sauces like mustard or mayonnaise, it boasts enough of a kick to warrant trying in your recipes.
Worcestershire sauce is a fermented sauce, packing in a lot of complex flavors. It has anchovies, molasses, vinegar, garlic, sugar, onion and garlic. That might not sound appetizing to everyone, but don’t knock it until you try it.
It packs in so much flavor that it works brilliantly as a meat or tofu marinade.
Oh boy. This might divide people, but heck, I’m putting it in.
If you’re simply looking to replicate the ‘kick’ or dijon, then wasabi could be the way to go. It’s quite widely available now both in stores and online, and can help create the spice that you need.
Be sure to very careful with measurements, as wasabi tends to get up your nose far more easily than dijon.
#6. Honey Mustard
At the sweeter and more mild end of the scale lies honey mustard.
When cooking for children, this can make for a great alternative to dijon, as they tend to much prefer the sweet layers of honey mustard over the slightly harsher notes of dijon.
It also pairs beautifully with a lot of different types of meat, particularly pork and chicken. However it also goes great with salads and vegetables too.
The best dijon substitutes for vinaigrette or dressings
Dijon is a fantastic emulsifier, helping recipes bind oil and water to create smooth, consistent dressings or vinaigrettes for salads or vegetables. If you don’t have any dijon at hand, then here are some of the best ways you can get around it.
#7. Egg Yolk
Now this substitute definitely depends on what exactly your recipe calls on Dijon for. If it’s for flavor then it’s quite obvious egg yolk just isn’t going to cut it.
However one of the reasons Dijon is sometimes called on, especially for salad vinaigrettes, is to act as a binding agent. Often the core ingredients in vinaigrettes or salad dressings don’t blend and separate easily.
An agent like Dijon helps bind and emulsify these ingredients, creating a smooth salad dressing. Egg yolk also does this beautifully, so if you’re after an ingredient that doesn’t have that same kick to Dijon then egg yolk should be your go-to.
One egg yolk should equate to about one or two tablespoons of Dijon for emulsion. Be sure to separate the yolk from the egg white, and add to the other ingredients and mix well to get them combined thoroughly.
Hear me out here. Again mayonnaise is a great substitute if you’re trying to create a good binding agent for salad dressings or vinaigrettes.
It shouldn’t come as too much of a surprise, as mayonnaise is rich in egg content and vinegar.
Mayonnaise isn’t just a good emulsifier, but also adds a subtle tangy flavor that doesn’t take too much away from the finished product. It might not have that unmistakable mustard taste, but it brings enough to the plate to bind the ingredients well and give your salad a little tang.
#9 Lecithin Powder
OK, I won’t lie, if you don’t have dijon mustard then it might be unlikely that you have lecithin powder. However, if it’s the taste of dijon that you’d prefer to remove in vinaigrette or dressing then this is a great option to have.
Lecithin is a protein that helps bind and emulsify oil and water, and is found in egg yolk. Going straight for lecithin powder is a vegan-friendly option that removes the need for mayonnaise or eggs.
As a side note, it’s been noted to have fantastic health benefits, like lower cholesterol, improving heart health, and even helping breastfeeding mothers prevent clogged ducts.
Make your own dijon substitutes
If time isn’t of the essence then why not get creative and make your own? Here are two great homemade recipes that will help you tweak according to your preferences.
#10. Homemade Dijon
It stands to reason that the closest match to store bought dijon is homemade. As Dijon is quite a unique condiment you might think that this is difficult to do, but that’s not really the case. Who knows, maybe you’ll end up preferring this over the off-the-shelf variety.
As a warning, while this is not difficult to do, it does require at least a week to produce, so while this is not an ideal solution should you need a quick substitute immediately, it is great should you not like shop-bought varieties, as you can tweak the ingredients in line with how strong or not you like it.
To make your own, you’ll need a few simple ingredients:
- 1 ½ cups white wine
- 1 cup water, or more as needed
- ⅔ cup white wine vinegar
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 1 cup whole yellow mustard seeds
- ¼ cup dry mustard
- 1 tbsp garlic powder
- 1 tsp salt
The recipe requires combining the white wine, white wine vinegar, garlic and water in a saucepan, and letting it simmer for 10-15 minutes. You then allow it to cool to room temperature before straining it into a bowl.
You then stir in the dry mustard, mustard seeds, salt and garlic powder into the strained liquid, before covering and letting it thicken for 1-2 days.
You then puree the mix until it reaches your desired consistency. You do this with an immersion blender.
After this, you transfer the mix to a saucepan and add a little more water and bring it to a simmer. Combine while simmering for about 10 minutes.
You then pack the mustard into your choice of jars, allowing about ½ inch room at the top. Aim to remove any extra air bubbles from the inside of the jars, using a spoon or knife. Apply the tops of the jars and leave in the refrigerator for about one week. This will let all the flavors blend.
#11. Turmeric, Chili Pepper & Minced Garlic
If you’d like to make your own solution, then this quick recipe should help you out.
The turmeric will give it a strong yellow color, while its chili content will provide spice, and the minced garlic will round off the flavor.
Simply add the ingredients in equal parts, and grind and mix well. It will be much more paste-like in appearance than it will be a sauce, but will recreate the flavor well.
Do you have any dijon mustard substitutes that you use to help get you out of trouble? Let me know in the comments below!