✔ Updated · 16 swaps with ratios for dressings, sauces and glazes
Out of Dijon mustard? Another prepared mustard usually works 1:1, and pantry staples like mustard powder, mayonnaise or horseradish can step in when you have none.
The best substitute for Dijon mustard is stone-ground or spicy brown mustard, used 1:1: both have Dijon's sharp, wine-like tang. Yellow mustard also works 1:1 but is milder, so add a splash of white wine vinegar. With no prepared mustard, mix 1 teaspoon dry mustard powder with 1 tablespoon water and a few drops of vinegar for each tablespoon of Dijon.
- Closest flavor: stone-ground or spicy brown mustard, 1:1.
- Most likely in the fridge: yellow mustard, 1:1 plus 1/4 tsp white wine vinegar.
- Pantry swap: 1 tsp mustard powder + 1 tbsp water per tbsp Dijon.
- Vinaigrettes (as an emulsifier): mayonnaise or an egg yolk.
What Makes Dijon Mustard Different
Dijon mustard is made from brown or black mustard seeds with the hulls removed, blended with white wine, wine vinegar or verjuice. That gives it a smooth texture, a pale yellow color and a sharp, clean heat that is stronger than yellow mustard. In cooking it adds tang, a little heat and helps oil and vinegar emulsify in dressings.
So the best substitutes do one or more of the same jobs: tang, heat or emulsifying. Pick the one that matches what Dijon does in your recipe.
Prepared Mustard Substitutes
Any of these can replace Dijon in a recipe. Amounts are per 1 tablespoon of Dijon.
1. Stone-ground mustard
Use 1:1. Made from brown seeds like Dijon, with a coarser texture and similar heat. The closest all-round match.
2. Spicy brown mustard
Use 1:1. Sharp and slightly grainy, like a deli mustard. Great in sandwiches, deviled eggs and sauces.
3. Yellow mustard
Use 1:1 plus 1/4 tsp white wine vinegar. Milder and brighter, so it tastes less sharp than Dijon.
4. Whole grain mustard
Use 1:1. Same tang, but with whole seeds that add texture. Best for glazes, potato salad and pan sauces.
5. English mustard
Use half as much, then taste. Much hotter than Dijon. Good in cheese sauces, rubs and marinades.
6. Dry mustard powder
1 tsp powder plus 1 tbsp water and a few drops of vinegar. Let it sit 10 minutes to develop heat.
7. German mustard
Use 1:1. Medium-hot styles are closest; sweet Bavarian mustard is better for glazes than dressings.
8. Creole mustard
Use 1:1. A coarse, spicy brown mustard with vinegar and horseradish notes. Good in remoulade and po' boys.
9. Beer mustard
Use 1:1. Milder and malty. Best with sausages, pretzels and pork rather than delicate dressings.
10. Honey mustard
Use 1:1 and cut any other sugar in the recipe. Best for glazes, dipping sauces and kid-friendly dishes.
11. Chinese hot mustard
Use about half as much. Very sharp and nose-tingling. Good in stir-fry sauces, dips and egg rolls.
Non-Mustard Substitutes
When there is no mustard in the house, these cover Dijon's heat, tang or emulsifying job. Amounts are per 1 tablespoon of Dijon.
12. Prepared horseradish
Use 1 to 2 tsp. Hot and sharp like Dijon, from the same plant family. Best for roast beef, cocktail sauce and dips.
13. Wasabi paste
Use 1/2 tsp, then taste. Very hot, so add little. Best in dressings for fish, slaws and sandwich spreads.
14. Mayonnaise
Use 1 tbsp plus a pinch of mustard powder or turmeric if you have it. Thickens and emulsifies dressings, with little tang.
15. Egg yolk
Use 1 yolk per 2 tbsp Dijon in an emulsified dressing or sauce. Use pasteurized eggs if the sauce is not cooked.
16. Worcestershire sauce
Use 1 tsp. Adds tang and savory depth to marinades, burgers and pan sauces, but no heat or thickness.
Dijon Mustard Substitute Chart
| Substitute | Per 1 tbsp Dijon | Flavor | Best for |
|---|---|---|---|
| Stone-ground mustard | 1 tbsp | Very close, coarser | Anything |
| Spicy brown mustard | 1 tbsp | Sharp, slightly grainy | Sandwiches, deviled eggs, sauces |
| Yellow mustard | 1 tbsp + 1/4 tsp vinegar | Milder, brighter | Dressings, sauces, potato salad |
| Whole grain mustard | 1 tbsp | Tangy, seedy texture | Glazes, potato salad, pan sauces |
| English mustard | 1 1/2 tsp | Much hotter | Cheese sauce, rubs |
| Dry mustard powder | 1 tsp + 1 tbsp water | Hot, sharp | Dressings, mac and cheese, rubs |
| German or Creole mustard | 1 tbsp | Medium-hot | Sausages, remoulade |
| Honey mustard | 1 tbsp | Sweet, mild | Glazes, dips |
| Horseradish | 1–2 tsp | Hot, sharp | Beef, dips, cocktail sauce |
| Wasabi | 1/2 tsp | Very hot | Fish, slaws |
| Mayonnaise | 1 tbsp | Creamy, mild | Emulsifying dressings |
| Worcestershire sauce | 1 tsp | Tangy, savory | Marinades, burgers |
Best Dijon Substitute by Recipe
- Vinaigrette: stone-ground or yellow mustard; mayonnaise if you only need it to emulsify.
- Pan sauces and cream sauces: mustard powder paste or spicy brown mustard.
- Deviled eggs and potato salad: yellow mustard plus a splash of vinegar.
- Salmon, pork and chicken glazes: whole grain or honey mustard.
- Sandwiches and burgers: spicy brown or stone-ground mustard.
- Mac and cheese and cheese sauce: a pinch of dry mustard powder.
- Honey mustard dressing: try this Outback-inspired honey mustard dressing.
How to Make a Quick Dijon-Style Mustard
For a closer match than any single swap, stir together 2 tablespoons dry mustard powder, 1 1/2 tablespoons dry white wine or white wine vinegar, 1 tablespoon cold water, 1/4 teaspoon salt and a pinch of sugar. Let it stand for at least 15 minutes so the heat develops, then use it 1:1 like Dijon. It keeps, covered, in the fridge for up to 2 weeks and mellows as it sits.
Frequently Asked Questions
What can I use instead of Dijon mustard in a recipe?
Stone-ground or spicy brown mustard is the closest swap and can be used 1:1. Yellow mustard also works 1:1 with a splash of white wine vinegar. If you have no prepared mustard, mix 1 teaspoon dry mustard powder with 1 tablespoon water and a few drops of vinegar for each tablespoon of Dijon.
Can I use yellow mustard instead of Dijon?
Yes. Use the same amount, but expect a milder, brighter flavor and a more vivid color. Add about 1/4 teaspoon of white wine vinegar per tablespoon to bring it closer to Dijon's tang. It works well in dressings, deviled eggs, potato salad and most sauces.
Can I use whole grain mustard instead of Dijon?
Yes, use it 1:1. Whole grain mustard has a similar tangy flavor but keeps the mustard seeds whole, so it adds texture and looks speckled. It is ideal in glazes, potato salad and pan sauces; for a smooth sauce or dressing, choose stone-ground or yellow mustard.
What is a substitute for Dijon mustard in a vinaigrette?
Any prepared mustard works, with stone-ground or yellow mustard closest. If you only need Dijon to hold the oil and vinegar together, use 1 teaspoon of mayonnaise or a little honey instead. Whisk the substitute with the vinegar first, then slowly whisk in the oil.
Can I leave Dijon mustard out of a recipe?
In small amounts, often yes, but the dish will lose some tang and heat, and dressings may separate faster. Replace it with a splash of vinegar or lemon juice for tang, or a little mayonnaise to help a dressing emulsify, so the recipe still tastes balanced.
