5 Amazing Dijon Mustard Substitutes

by John Staughton (BASc, BFA) last updated -

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Dijon mustard substitutes may lack the unique flavor of this condiment, but some of the popular alternatives can provide excellent spice to your dish.

Dijon Mustard Substitutes

Dijon mustard substitutes don’t perfectly emulate this sharp and tangy French mustard, but they will work in a pinch. Dijon mustard is made primarily from brown mustard seeds and white wine. It pops up, not surprisingly, in many French sauce or meat recipes and is popular as an accompaniment to a range of cold and hot meals. If you don’t have dijon mustard in your cupboards, don’t despair! There are some great substitutes available out there such as yellow mustard, brown mustard, honey mustard, powdered mustard, and wasabi among others. Let us take a detailed look at them below.

Yellow Mustard

Yellow mustard is made from the milder yellow mustard seeds and therefore offers a less spicy flavor, which may be what you’re after! It is also smoother, will blend in well with sauces, and is perfect for sandwiches.

Brown Mustard

A spicier alternative to dijon, brown mustard tends to be coarser than dijon mustard. It works well as a replacement in deli recipes and, if you don’t mind the spiciness, it is a great accompaniment to sausages, beef, and bold-flavored cheeses.

Honey Mustard

A favorite among some, honey mustard provides a sweeter edge to this spicy condiment. Honey mustard is a particularly good alternative to dijon in meat recipes and for salad dressings. It also works well on sandwiches, such as turkey or ham.

Powdered Mustard

Powdered dry mustard will work best as a substitute in sauces, curries, and soups. You might want to add a little vinegar, white wine, and even some sugar to recreate a prepared dijon mustard as closely as possible in terms of flavor.


This popular Japanese condiment is a substitute suitable for any spice lovers! Wasabi is much spicier than dijon mustard, so in recipes, we recommend substituting about half of the amount that is recommended for dijon. Feel free to add more to taste, if desired, but remember that it can easily overpower the final taste of the dish, due to its potency.

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About the Author

John Staughton is a traveling writer, editor, and publisher who earned his English and Integrative Biology degrees from the University of Illinois in Champaign, Urbana (USA). He is the co-founder of a literary journal, Sheriff Nottingham, and calls the most beautiful places in the world his office. On a perpetual journey towards the idea of home, he uses words to educate, inspire, uplift and evolve.

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