The 5 Best Substitutes for Dijon Mustard (That Are Already in Your Pantry!)

If I had a dollar for every time I needed just one ingredient to complete a recipe, I’d have … a lot of dollars. Usually, my very kind husband is willing to make a last-minute trip to the store for me, and I love that about him, but sometimes that’s not an option — and in that case, I have to get creative. One of the ingredients I love most for delivering sharp, tangy flavor is Dijon mustard, and I almost always have some in the pantry, but when I’m between bottles there are a few substitutions I lean on instead. 

Dating back to the middle ages, Dijon mustard is a condiment that hails from the city of Dijon in the Burgundy region of France, which was the capital of mustard-making at the time. The pantry essential is a pungent paste of mustard seeds, vinegar, and white wine that brings depth of flavor to everything from braised meats and mac and cheese to classic vinaigrettes and deviled eggs. It can also cut through the richness of fatty meats and cheeses, acting as a nice foil on a charcuterie board.

Think of yellow mustard as Dijon’s less sophisticated little sibling. The flavor is as bright as its characteristic yellow color, which comes from white and yellow mustard seeds, but the mustard is a bit less complex than Dijon. That said, yellow mustard is a great choice for replacing Dijon in dishes like potato salad, glazes for protein, or deviled eggs.

Stone-ground mustard has a lot going for it as a substitute for Dijon. Both have a nice sharp, punchy flavor and more complexity than yellow mustard. If you were planning to use Dijon mustard to emulsify and add flavor to a salad dressing or pan sauce, stone-ground mustard is the next best thing. You could also add a splash of white wine or white wine vinegar to get even closer to the flavors of Dijon.

Ground or dry mustard is a smart spice to keep on hand because it delivers a ton of flavor to recipes. It can be used instead of Dijon mustard for seasoning meats — especially in a dry rub or marinade. Because ground mustard is just finely ground mustard seeds, it packs a bigger punch per tablespoon than prepared mustard, so consider tempering it with other ingredients, like vinegar and mayonnaise. My recipe below relies on ground mustard to make a quick Dijon substitute.

With more of a sinus-clearing, peppery bite, horseradish may be used in the place of Dijon mustard — especially in things like deviled eggs — but take note that it will spice things up considerably. Your best bet is to use a horseradish sauce, which is a combination of prepared horseradish and mayonnaise. Horseradish sauce will bring in the creaminess and the sharpness of Dijon mustard and works especially well with beef and pork dishes.

With a few pantry staples, you can also make your own quick Dijon mustard by combining dry mustard, garlic powder, white wine vinegar, mayonnaise, and a pinch of salt by following the recipe below. It’s best to let the mixture sit for at least 10 minutes; the longer it does, the more the flavors will develop and mimic those of Dijon mustard.