I’ve personally taste-tested a variety of Dijon mustard substitutes to find the best one.
Whether you’re on the hunt for the closest flavor match, in need of a last-minute pantry substitute, or seeking an alternative tailored to your specific dietary requirements, rest assured I’ve got you covered.
Whole grain mustard is a great mild alternative to Dijon mustard. If you have mustard powder you can mix this with water or vinegar to make a quick substitute. And if you want to avoid mustard altogether, prepared horseradish is a solid option.
Ready? Let’s jump right in.
The experiment
I made a basic vinaigrette to put different Dijon mustard substitutes to the test.
Dijon mustard is a variety of prepared mustard that originated in France. It’s traditionally made with a combination of brown mustard seeds, vinegar, and verjuice (the juice from unripe grapes).
The verjuice gives Dijon mustard a unique tangy flavor, and the mustard seeds give it a subtle but noticeable heat. This staple condiment is used in many recipes – from creamy salads to burgers and steak.
Here are the substitutes I tested and my verdicts:
| Substitutes | How to Substitute | Verdict |
| Stone-ground/Whole-grain mustard | Replace in a 1:1 ratio | 10/10 |
| Other Mustard Varieties | Replace in a 1:1 ratio | 10/10 |
| Mustard Powder | Replace in a 1:1 ratio | 9/10 |
| Horseradish | Replace with half the amount | 9/10 |
| Wasabi Paste | Replace with 1/4 the amount | 8/10 |
| Vinegar | Replace with 1/4 the amount | 7/10 |
| Mayonnaise | Replace in a 1:1 ratio | 6/10 |
| Worcestershire Sauce | Replace with 1/4 the amount | 7/10 |
| Homemade Dijon Mustard | Replace in a 1:1 ratio | 7/10 |
Common uses of Dijon mustard
Here are some popular ways to use dijon mustard and the best substitutes for those situations:
- As a stand-alone condiment/dipping sauce: Try using stone-ground mustard, other mustard varieties, homemade Dijon, or horseradish sauce. You can also use mustard powder, but you’ll need to blend it with mayonnaise.
- For sauces, marinades, and glazes: Try using stone-ground mustard, other mustard varieties, mustard powder, or homemade Dijon. Vinegar also works if you only need to add tang.
- For vinaigrettes and dressings: Try using stone-ground mustard, other mustard varieties, or mustard powder. You can also use wasabi paste, but not as much.
Stone-ground or whole grain mustard
Stone-ground mustard (also known as whole grain mustard) is made from brown seeds just like Dijon.
But with Dijon the seeds are totally crushed, while with stone ground mustard the seeds are only partially crushed.
This means not as much fiery mustard oil is released and the stone ground mustard has a milder flavor.
Plus there’ still from crunch from the seeds. This is great for adding texture to sandwiches, salads, and sauces.
How to substitute: replace Dijon mustard in a 1:1 ratio with stone-ground mustard.
Other mustard varieties
There’s a whole world of mustard varieties you can explore aside from Dijon!
Try alternatives like beer, spicy brown, or hot English mustard if you want something that packs a more pungent punch.
They’re made with minimal vinegar, which gives them a sharper flavor and more heat.
Or if you find Dijon mustard overwhelming, try honey mustard instead.
The addition of a sweetener helps mellow out the tart notes from the mustard, giving you a more balanced flavor profile.
And who could forget about good old yellow mustard? It’s not as spicy as Dijon because it’s made of milder yellow mustard seeds.
How to substitute: replace Dijon mustard in a 1:1 ratio with your chosen mustard variety.
Mustard powder
You can use the spice rack staple, mustard powder, as a quick and easy Dijon mustard substitute.
It’s shelf-stable. And with a few simple ingredients, you can turn it into a mustard-like condiment in no time.
Simply mix the powder with water, vinegar, sugar, and a dollop of mayonnaise! Here’s a recipe with the exact quantaties.
Pro tip: you can also get away with just mixing the powder with water.
How to substitute: replace Dijon mustard in a 1:1 ratio with mustard powder mixture.
Prepared horseradish
Horseradish is my go-to substitute if I want to avoid mustard altogether (e.g for allergy reasons).
It’s creamy, tangy, and has a fiery kick strikingly similar to Dijon.
Horseradish is traditionally served with roast beef, but I also love it alongside crispy golden fries or smothered in a juicy beef burger. Yum!
Psst… you can make a homemade version of horseradish sauce by mixing the freshly grated root with sour cream and honey.
How to substitute: replace Dijon mustard with 1/2 the amount of prepared horseradish (the heat is more present)
Wasabi paste
Real wasabi is hard to come by.
And most ‘wasabi’ on the market is actually a blend of horseradish and mustard, so it can make a decent substitute for Dijon mustard.
But watch out. It’s WAY more pungent than Dijon.
I added a tiny amount to my vinaigrette, and I could really taste it!
Pro tip: if you want to use wasabi as a replacement topping for your hotdogs or burgers, I suggest mixing it with a mellower ingredient like mayo to tame its intense flavor.
How to substitute: replace Dijon mustard with 1/4 the amount of wasabi paste, adjust as needed.
Vinegar
Vinegar is a savvy solution if you only need to add a touch of sharpness to your dishes (and the rest of the Brassicaceae family).
And if you want to capture more of Dijon’s flavor, you can spice the vinegar up with a mix of turmeric, garlic, and chili powder.
These will add an earthy, fiery twist that mimics Dijon’s signature flavor.
Of course this substitute isn’t going to work in a lot of applications, it’s mainly for replacing mustard in sauces or marinades (if there’s no other option!). It didn’t work in my salad dressing!
How to substitute: replace Dijon mustard with 1/4 the amount of vinegar.
Mayonnaise
Mayonnaise is a great substitute for mustard if you find it too tart or spicy. It’s a lot more mellow and has a more straightforward flavor.
You can use it in the place of Dijon mustard for dips, in salad dressings, or anywhere it’s being used as an emulsifier.
And to add more flavor, consider mixing in some garlic or herbs to the mayonnaise.
How to substitute: replace Dijon mustard in a 1:1 ratio with mayonnaise.
Worcestershire sauce
Worcestershire sauce is another mustard-free contender you can try. It’s not going to replicate the flavor of Dijon mustard that well because it doesn’t have any of the heat.
But it is tangy and moreish!
Like with wasabi, you can mix your Worcestershire sauce with a bit of mayo to use it as a condiment for your burgers and hotdogs.
Psst… the sauce is pretty strong, so you don’t need to use a lot. It’s also a lot thinner than Dijon mustard and has no emulsifying properties.
How to substitute: replace Dijon mustard with 1/4 the amount of Worcestershire sauce
Homemade dijon mustard
If you’re feeling adventurous and have some free time, why not make your own Dijon mustard?
The French Cooking Academy has a great video detailing the entire process.
You have to soak mustard seeds before grinding them up. Then, mix in wine and white wine vinegar and sieve the mixture.
But here’s the catch: you’ll need to let this concoction rest for a few days before you can use it! The rest period allows the flavors to meld together properly.
Pssst… the only reason why this isn’t higher up is because of how long it takes to make!
How to substitute: replace Dijon mustard in a 1:1 ratio with your homemade Dijon mustard.
Substitutes for Dijon mustard as an emulsifier
Dijon mustard is often used for its binding and emulsifying properties as well as its flavor.
If you need to replace mustard as an emulsifier and don’t care about the loss of flavor, mayonnaise, egg yolks, or honey are easy solutions. Lecithin powder is a good vegan emulsifier and you can find it in most health food stores.
Substitute to avoid
Not everything you read on the internet is true! Someone on a forum suggested using miso paste instead of Dijon mustard, but i have to respectfully disagree.
Don’t get me wrong, miso paste is delicious. But I think it’s too strongly flavored to use as a mustard substitute.
If you’re using miso paste, you want the whole dish to built around the strong umami notes!
Best Dijon Mustard Substitutes + 1 To Avoid
Ingredients
- 100 g black mustard seeds
- 50 ml dry white wine
- 30 ml white wine vinegar
- water
- salt to taste
- pinch of sugar
Instructions
- Pre-soak the mustard seeds for at least 2 hours. Drain the seeds after and grind them with a mortar and pestle.
- Once the seeds turn yellow as you crush them (this should take about 10 minutes), you can start to incorporate the wine and the white wine vinegar. Continue grinding as you add the liquids.
- Add the salt and vinegar. Grind until you reach your preferred consistency. Taste the mustard and adjust the flavors. Add more sugar, vinegar, or white wine if you find it too hot.
- Pass the mixture through a sieve. If you prefer a smoother consistency, you may need to do this step twice.
- Store the mustard in a jar and refrigerate for a few days before using.
