Cooking
Substitute for Dijon Mustard
Replace 1 tbsp Dijon with 1 tsp dry mustard plus 2 tsp white wine, rested 10 minutes, or swap in spicy brown or whole-grain mustard spoon for spoon.
- vegetarian
- vegan
- gluten free
Quick answer
Out of dijon mustard? The most versatile swaps:
- 1
Dry mustard + white wine
1 tsp dry mustard + 2 tsp white wine (or 1 tsp white wine vinegar + 1 tsp water) for 1 tbsp
- 2
Spicy brown mustard
1:1
- 3
Whole-grain mustard
1:1
Dijon does two jobs. Its heat comes from compounds that form only when ground brown mustard seed meets liquid, which is why it bites more than yellow mustard. Its finely ground seed coat also helps hold oil and vinegar together, which is why so many vinaigrettes and pan sauces begin with a spoonful. The swap should match whichever job the recipe needs: emulsifying, flavor, or both.
Vinaigrettes and cold sauces
For a dressing, mayonnaise-based sauce or deviled eggs, dry mustard mixed with white wine is closest, since it is the same seed with a similar winey acidity. Use cold liquid and give it about 10 minutes before whisking in the oil; hot water weakens the reaction that produces the heat, and the paste tastes flat and bitter. Whole-grain mustard holds an emulsion and adds texture, which suits potato salad and lentil salads.
Cooking, glazes and pan sauces
Once mustard is heated, much of its sharpness cooks off, so any prepared mustard works in a pan sauce, a glaze or a braise. Spicy brown mustard is the most direct swap. Yellow mustard with a pinch of dry mustard is fine in a marinade or barbecue sauce but turns a cream sauce pale yellow. Whisk mustard into a sauce off the heat at the end if the bite should stay.
When not to substitute
Where Dijon is the dominant flavor, as in a mustard cream sauce for pork, rabbit in mustard, or a French-style vinaigrette with nothing else to hide behind, yellow mustard tastes thin and vinegary. Dry mustard with wine is the only swap that keeps the character.
Common mistakes
- Using dry mustard spoon for spoon. A tablespoon of powder is about three times the mustard in a tablespoon of Dijon and makes a sauce fiery and bitter.
- Mixing powder with boiling liquid. Heat stops the reaction, so the mustard never gets hot.
- Using English mustard at full strength. It overpowers a dressing.
- Swapping yellow mustard into white sauces. The turmeric turns them yellow.
All 5 substitutes at a glance
| Substitute | Ratio | Best for | Notes |
|---|---|---|---|
| Dry mustard + white wine CookingRaw & finishing | 1 tsp dry mustard + 2 tsp white wine (or 1 tsp white wine vinegar + 1 tsp water) for 1 tbsp | vinaigrettes, pan sauces, cheese sauces, deviled eggs | Extension charts equate 1 tsp dry mustard with 1 tbsp prepared mustard; the wine supplies the liquid and Dijon's winey acidity. Mix with cold liquid and let it stand before use so the heat develops. Thinner and hotter than Dijon at first. |
| Spicy brown mustard CookingRaw & finishing | 1:1 | sandwiches, glazes, pretzels, sausages | Made from the same brown seeds, so the heat is similar. It is coarser, more vinegary and often spiced; fine in cooking, a little rough in a delicate sauce. |
| Whole-grain mustard CookingRaw & finishing | 1:1 | potato salad, pork and chicken, rustic vinaigrettes | Often made Dijon-style with wine, but the seeds are left whole, so it is milder and pops in the mouth. It still emulsifies a dressing, just less smoothly. |
| Yellow mustard + dry mustard CookingRaw & finishing | 1 tbsp yellow mustard + ¼ tsp dry mustard for 1 tbsp | marinades, burgers, barbecue sauce, egg salad | Yellow mustard uses milder white seeds, more vinegar and turmeric, so it is bright yellow and tangy rather than hot. The dry mustard adds back some bite. Fine for color-tolerant dishes. |
| English mustard + water CookingRaw & finishing | 1½ tsp English mustard + 1½ tsp water for 1 tbsp | cheese dishes, roast beef, ham glazes | Much hotter than Dijon, so it is halved and loosened with water. It lacks the wine flavor; a splash of white wine vinegar in place of some of the water helps. |
Substitute calculator
How much dijon mustard does your recipe call for?
- Dry mustard + white wine1 tsp dry mustard powder + 2 tsp dry white wine
- Spicy brown mustard1 tbsp spicy brown mustard
- Whole-grain mustard1 tbsp whole-grain mustard
- Yellow mustard + dry mustard1 tbsp yellow mustard + ¼ tsp dry mustard powder
- English mustard + water1½ tsp prepared English mustard + 1½ tsp water
Amounts are rounded to practical kitchen measures. Swaps without a fixed ratio, or that can't be measured in the unit you picked, show their ratio instead.
Topics: dijonmustarddressingsfrenchcondiments All cooking guides
Frequently asked questions
How much dry mustard equals a tablespoon of Dijon?
One teaspoon, according to the substitution charts from New Mexico State University and the University of Nebraska–Lincoln, which equate 1 tsp dry mustard with 1 tbsp prepared mustard. Mix it with about 2 teaspoons of white wine or diluted vinegar to get a spoonable paste.
Does Dijon mustard have to come from Dijon?
No. Dijon names a style, made with brown or black mustard seed and white wine or verjuice, and the name is not a protected origin, so it is made in many countries. Check the label for brown seed and wine if the character matters.
Can I make a vinaigrette without any mustard?
Yes, but it separates faster. Mustard helps hold oil and vinegar together. A teaspoon of mayonnaise, honey or miso also helps a dressing emulsify, though none adds the sharp heat.
Sources
- In a pinch: ingredient substitution (E-131), New Mexico State University Extension
- Ingredient Substitutions, University of Nebraska–Lincoln Extension
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