Our Best Substitute for Dijon Mustard

Dijon mustard is one of the oldest sauces still currently around and it can be traced back to medieval times.

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The spicy, flavorful condiment known as Dijon mustard was invented in 1856 by Jean Naigeon, a resident of the small French town of Dijon. He created the mustard after replacing the vinegar, which is a common mustard ingredient, with verjuice, a green-colored acidic juice made with unripe grapes. Today, most Dijon mustards are made using white wine instead of verjuice. Grey Poupon, the world’s most famous Dijon mustard brand, was created in 1866 by Maurice Grey with the financial backing of his partner, Auguste Poupon. Today, the brand is synonymous with high-class society thanks to its legendary 1984 ad campaign.

It originated in the town of Dijon in a region of France and the original recipe contained ground brown or black mustard seeds, white wine, salt, pepper, and other spices.

Nowadays, it accompanies on top of meats to give them a kick or it is mixed with other ingredients to make a flavorsome sauce. If you’ve ever come across a recipe and seen that it has dijon mustard in the ingredients list and rolled your eyes in disgust, or maybe you’ve checked your refrigerator and you happen to be out of this one ingredient, then you’ll need to find a substitute.

Dijon mustard has a very unique flavor and its pungent heat is not always preferred by everyone’s taste buds.

So when a recipe calls for this ingredient you won’t have to fret or search high and low in case you have a spare jar somewhere, there are other alternatives to dijon mustard that can produce a similar flavor for your recipe. We’ll be taking you through some of the best substitutes for dijon mustard so you can still achieve the same outcomes of recipes even if you don’t have dijon mustard lying around your kitchen.

Honey Mustard

One of the most obvious replacements for dijon mustard would of course be one of many other types of mustard, notably, honey mustard.

Obviously, honey mustard is a lot sweeter than dijon mustard but if you are someone who’s not a fan of heat and prefers sweeter condiments then this will suit you fine. Honey mustard is also preferred by children thanks to its sweeter taste. Honey mustard is the perfect addition to any chicken or pork dish to add a little extra something to what could be a bland recipe.

Many restaurants also opt to serve honey mustard on the side of potato fries, salads, and vegetables now, so if you invest in a small pot of this sweet sensation then you’ll get versatile use out of it.

Yellow Mustard

The yellow mustard is probably one of the most common and popular condiments out of the mustard family. The yellow mustard or American mustard is readily found in grocery stores and restaurants and is fondly used to top hot dogs, hamburgers, and pretzels. Whilst it may not be the fanciest condiment of the bunch but it still packs a punch in terms of flavor, even if it is a little bit tarter than dijon mustard.

Even though it offers a mellower flavor compared to dijon mustard you can still add it to any dish that calls for dijon and add in some extra spices to try and recreate the heat of traditional dijon. As a result of its distinct sour taste, you may want to add yellow mustard in moderation to your recipes to avoid altering the complete dimension of the recipe.

Hot English Mustard

Hot English Mustard, if it wasn’t already obvious, has maintained its popularity within the UK. It’s made from white, black, and brown mustard seeds and has a similar coloring to yellow mustard as it also has turmeric as one of the main ingredients. English mustard produces a strong flavor and it was of the hottest mustards around when used on its own. So if you do enjoy the kick that dijon mustard gives, then you’ll appreciate using hot English mustard as a substitute in your recipes. When added with other ingredients into a recipe, the bold flavor of hot English mustard does mellow a bit but we’d still recommend using it in moderation so it doesn’t overpower milder ingredients. English mustard is a great addition to any meaty sandwich and is also used as a dipping sauce for finger foods like chicken strips.

It’s used mixed with oil or vinegar to make a salad dressing with a kick and also used to coat grilled chicken, pork, or lamb for traditional English Sunday roast dinners.


If you do love the heat of dijon mustard, then the Japanese alternative wasabi will be able to fulfill your spice needs.

Wasabi perfectly replicates the spicy kick or dijon mustard and actually produces a lot more heat than dijon ever could. As a result of this, you’ll want to use it sparingly in your recipes unless you want to be making your dinner guests cry in pain. Wasabi does not hold the same saucy consistency as dijon mustard does and is more creamy and paste-like in composition, so you should add it to recipes that only call an added kick of spice and not as the main sauce component. Wasabi is a popular addition to any sushi dish and a little goes a long way. We wouldn’t recommend adding loads of wasabi to a recipe that already contains spicy cured meats otherwise you’ll be finding it very difficult to swallow.

Horseradish Sauce

Our next recommendation for a substitute for dijon mustard is… horseradish sauce. Now we know people are divided about horseradish, its very distinct radish flavor is not appreciated by some people’s palettes but there’s a reason why it makes a good substitute for dijon mustard. Horseradish originates from a root vegetable plant, which also happens to be the same family where the mustard plant is found.

Horseradish gives off a sweet and spicy flavor and produces the same tangy and warm tones that dijon mustard does as well. However, it is very far off in terms of texture as horseradish is very creamy and thick.

Horseradish sauce is commonly used to accompany beef dishes, but it can also be used for lamp and fish or to be rubbed into any meats or vegetables to produce a mellow kick.

Spicy Brown Mustard

Spicy brown mustard is quite close to producing the same flavor as dijon mustard but it is not as smooth in consistency as it has visible seeds.

Spicy brown mustard does add more zest and spice to a recipe than dijon mustard would, so you’ll have to adjust the ratio when adding it to make sure you don’t alter the flavor of the recipe too much.

Spicy brown mustard is also known as deli mustard as it is commonly used in delicatessens all across the world to accompany meat like beef, ham, and traditional hearty and meaty sandwiches. Compared to dijon mustard, spicy brown mustard is thicker in consistency, so if you did want to use it to top salads, then you could add it to vinaigrette or oil to make it easier to disperse.

German Mustard

Germany is renowned for its production of meats like bratwursts, which almost call out for the addition of some spicy mustard on top.

Germans love mustard just as much as Americans do, so it’s no wonder that they began producing their own lines. They’ve got a range of sweet to spicy, to coarse to smooth mustards all perfect for various recipes. German mustard provides a little more heat than dijon mustard, but it will all depend on what part of Germany it is made. It’s best used when added to garnish meats (primarily sausages) or on top of crackers and pâté.


Now you may think we’re way off the line by recommending mayonnaise as a substitute for dijon mustard, but surprisingly it produces the same tangy flavor and works well as an emulsifier as well.Both mayo and dijon mustard contain vinegar which is what gives them that distinct tangy taste. Mayo is not as strong as dijon mustard, so those after a less offensive condiment will be more than satisfied with the subtle hint of flavor that mayonnaise gives to a recipe.

Mayonnaise is readily available in stores and is a popular condiment of choice in weekly food shops, so you may have no bother trying to get hold of some for a recipe.

Worcestershire Sauce

Worcestershire sauce holds an acidic flavor that makes it a great replacement for dijon mustard in recipes.

It’s not as thick as some other condiments we’ve recommended today, but if you would like to replicate a slightly thicker consistency then you could add some Worcestershire sauce to yogurt or mayonnaise to achieve the rich dijon texture. Worcestershire sauce contains fermented onion and garlic, cured anchovies, seasoning, vinegar, and more, so it is guaranteed to pack a punch in any recipe. You’ll need to work out the ratio of Worcestershire sauce differently for your recipe as the liquid consistency can alter the whole recipe. If you’ve never used Worcestershire sauce before and you’re reluctant to buy it, then maybe the fact that it seems to last forever without the need to be refrigerated.

So even if you only purchase a bottle to use for one particular recipe now and again, it won’t go to waste and will be on hand whenever you need it.

Lecithin Powder

If you’re looking for a vegan alternative for a thickening agent to add to a recipe then lecithin powder will work well for you.

If you don’t like the taste of dijon mustard in a recipe but still need something to bind ingredients together then lecithin is an ideal replacement.

It doesn’t hold much flavor so you’ll need to spice it up with seasoning to cater it to your preferred taste. Lecithin is a protein found commonly in egg yolks and even has some health benefits including lowering cholesterol levels and improving heart health. However, if you don’t have dijon mustard hanging around your home then you’re very unlikely to own lecithin powder.

Minced Garlic, Chili Pepper & Tumeric

If you don’t want to buy any extra condiments to replace dijon mustard in a recipe and would prefer to use items in your cupboard to replicate the flavor, then you could always use minced garlic, chili pepper, and turmeric to recreate that bold, tangy kick that dijon produces. It will produce more so a paste-like consistency rather than a sauce, but it is perfect for pasting on meats and will work just as well as Dijon mustard.

Frequently Asked Questions

What is the difference between Dijon mustard and regular mustard?

Dijon mustard, as the name suggests, originates from the French town of Dijon and has been a loved condiment for hundreds of years.

There are several other types of mustard and while there is no ‘regular’ mustard the most common is yellow mustard, often referred to as American mustard. The main difference between the two is of course flavor and ingredients. Dijon mustard is made using brown and/or black mustard seeds and white wine, whereas yellow mustard is made from powdered mustard seeds, spices and vinegar and has a much milder taste.

Another obvious difference between the two is the color. Dijon is a dull yellow/brown color whereas yellow mustard is very bright and just one block color.

Can I use dry mustard instead of Dijon?

Dried mustard is often used in cooking instead of prepared mustard like Dijon. The only downside of switching out dry mustard for Dijon is the overall taste will be less pungent.

If you want to use dry mustard instead of Dijon, the general substitution ratio recommended is one teaspoon of dry mustard per every tablespoon of Dijon mustard.

Dry mustard is a good substitute for Dijon because their flavor is pretty similar, as we mentioned the only downside is a slightly more subtle taste.

How do you make Dijon mustard from scratch?

  • Step 1: In a small pot, heat two minced cloves of garlic, 350 ml white wine (any white wine will do), 160 ml white vinegar, 240 ml water, and 85 g chopped onion on high and bring to the boil until large bubbles rise to the top
  • Step 2: Reduce to a medium-low heat and allow the mixture to simmer for 15 minutes. This will help to burn off the alcohol in the white wine. Leave the pot uncovered to allow the steam to escape
  • Step 3: Remove from the stove and allow to cool to room temperature for about 10 minutes. Then, strain the liquid into a bigger bowl and discard of the leftover ingredients
  • Step 4: Add 128 g whole mustard seeds, 32 g dried mustard, 17 g garlic powder and 4 g salt to the bowl and stir until fully mixed.
  • Step 5: Cover the bowl so that it’s airtight and leave it out at room temperature for one to two days. Make sure it’s away from direct sunlight.
  • Step 6: Using a blender, pulse the two-day-old ingredients until the desired consistency is reached. The longer you blend, the smoother your mustard will be.
  • Step 7: Heat the blended mixture in a saucepan on high, slowly adding 120 ml water to thin the mixture. Mix the two ingredients together until combined. Add or take away water depending on how thick you want your mustard to be.
  • Step 8: Turn the heat to medium-low and simmer uncovered for 10 minutes. Stir occasionally.
  • Step 9: Transfer your mustard into your preferred storage containers, filling them ¾ full and seal airtight. Keep in the refrigerator for around one week before trying your homemade Dijon mustard to bring out all the flavors. Enjoy!

What gives Dijon mustard its flavor?

Dijon mustard has a lovely unique flavor and leaves nice kick of heat in your mouth. Although its unique taste is not loved by all. So, what gives it this unique flavor?

Made by mixing ground mustard seeds with wine, vinegar, water and other spices such as garlic and onion. What distinguishes Dijon mustard from other mustard is the use of white wine which is what gives it its distinctive tangy taste.

Our Best Substitute for Dijon Mustard

These options are sure to be a hit. So, gather your family and friends and enjoy. Let us know your thoughts!
5 from 6 votes
Total Time 5 mins
Course Seasoning, Substitute
Cuisine American
Servings 4
Calories 139 kcal


  • Honey Mustard
  • Yellow Mustard
  • Hot English Mustard
  • Wasabi
  • Horseradish Sauce
  • Spicy Brown Mustard
  • German Mustard
  • Mayonnaise
  • Worcestershire Sauce
  • Lecithin Powder
  • Minced Garlic Chili Pepper & Tumeric


  • Try our kitchen tested Dijon mustard substitutes.


Select your option.
Use in or with your favorite recipe.


Calories: 139kcal
Keyword dijon mustard substitute
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Cassie brings decades of experience to the Kitchen Community. She is a noted chef and avid gardener. Her new book "Healthy Eating Through the Garden" will be released shortly. When not writing or speaking about food and gardens Cassie can be found puttering around farmer's markets and greenhouses looking for the next great idea.
Cassie Marshall
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