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The Top Dijon Mustard Substitute You Probably Didn’t Know Existed

Dijon mustard is called for in some recipes, but it may be that someone is allergic to it. Or you don’t have any at that very moment to cook with. No need to panic because this article will have many Dijon mustard substitutes that you could use any of your cooking.

Alternatively, your household may not have much love for the unique taste of this condiment. Then these other options would be a range to choose from, as there is sure to be something that would fit your taste range. Bon Appétit!

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Honey Mustard

Photo Credit: http://diethood.com/honey-mustard-sauce-recipe/

A good Dijon mustard substitute, which is still mustard, would be honey mustard. Honey mustard is a combination of a mild mustard and honey, which is the perfect antithesis for people that do not like the strong taste of the Dijon variety. There are several versions of this condiment. This includes variants of spiciness, tanginess and sharpness in taste. There is even a honey Dijon version that is particularly popular.

This is a perfect complement to other condiments on the table and may also be used to glaze and marinade, further enhancing the flavour of the meat. Honey mustard has also been used in chicken recipes, stir fry and pork dishes. If you favour a sweet, tangy taste over that of Dijon, then this is a very good replacement.

Worcestershire Sauce

Photo Credit: http://www.foodrenegade.com/homemade-worcesterschire-sauce/

In searching for an alternative that is not mustard you may come across Worcestershire Sauce. This sauce is thick and savoury, made from fermented anchovies and vinegar with added spices like garlic, sugar, salt and onion. 

The sauce was originally adapted from an Indian recipe back in 1837 and made in the English city of Worcester, located in Worcestershire-hence the name Worcestershire Sauce. The sauce was originally used to combat indigestion. The exact mixture is still a close guarded secret since it was first made.

Worcestershire is used in drinks like the Bloody Mary to add a unique taste. It can, just like Dijon Mustard, be used as a condiment on the table. It is a gluten free alternative to other sauces to be used as a marinade. Also, it’s perfect for livening up bland food like tofu. Added to meat dishes they give a great colour and a hearty flavour with a salty depth. Dishes like stews and braises or even burgers can be elevated with this sauce. Worcestershire is frequently used in soups to give it that something different to bind the dish together. Finally, it is a great addition to other sauces as well, like salad dressing or shrimp cocktail sauce.

Mayonnaise

This simple combination of oil, egg yolk and vinegar/lemon juice creates a world of possibilities. It can be used in thick, creamy salad dressings. The French sauce can be combined with numerous other ingredients to conjure up an altogether totally different sauce. 

It has a more subtle flavour than Dijon mustard, so the chances are that fewer people would object to having it at the table. Lately, mayonnaise has gotten a bad reputation but of no fault of its own. Because of its versatile nature, it is sometimes overused by some. Foods that mayonnaise goes with particularly well are eggs, chicken and fish. So maybe master the use of it with those and then branch out at a later date. It is so easy to make that one can do homemade recipes too; that would perfectly fit your taste. Just beware, though, because the homemade mayonnaise only lasts for two days.

Soy Sauce

Photo Credit: Robyn Lee

Soy sauce is a salty liquid made from the sauce of the soybean. The thickness of the sauce can vary from product to product. Unopened soy sauce can be stored in a cool dark, place; when it is opened though it should go to the refrigerator. The sauce can be used as a seasoning and instead of salt. It can also be combined with other ingredients form something more than the sum of its parts.

Soy sauce may not just be an alternative to Dijon, but it also may be one of the healthiest. Recent studies have found that soy sauce provides some digestive tract benefits. Some of the ingredients in soy sauce promote the growth of “friendly” bacteria people’s large intestine. One thing to consider with soy sauce is of course if anyone present is allergic to it. Soybeans are one of the eight food types most commonly associated with food allergies in the United States after all.

Because of the fermentation process, soy sauce provides a rich variety of nutrients for the human body. It is a good source of antioxidants. It is, in fact, a very good source of inexpensive protein too, ranking with a higher protein density than either lamb or salmon. 

Harissa

Photo Credit: http://www.daringgourmet.com/harissa-tunisian-chile-paste/

This is an aromatic paste that can be modified to suit the needs of the cook. It is made from an assortment of spices and herbs and can be quite fragrant and spicy. Perfect for someone that thinks the Dijon mustard’s flavour isn’t strong enough! 

In North African and Middle Eastern cuisines, Harissa is used as a condiment. It can also be thinned with water or tomato juice to use in stews or soups. North Africa it is sometimes combined with olive oil to make a dip of sorts for bread. Usually, it is very pungent and as such only a little at a time needs to be used. 

Harissa comes in powder or paste varieties. The benefit of the powder is that it can be stored away for a long period to be used at a later date. It is very versatile and can be used in anything from soups, dips to lamb.

Horseradish Sauce

Photo Credit: http://www.epicurious.com/recipes/food/views/horseradish-sauce-106014

More a direct analogue to Dijon mustard, horseradish has some benefits of its own. Despite the name this radish is poisonous to horses. The health benefits of this humble plant for humans though are many. It can stimulate appetite, cure toothaches, dissolve mucus in the nose and it has antibiotic properties so it can kill bacteria and help heal infections.  

Its uses in cuisine are just as varied. Horseradish can be used in sushi (instead of traditional wasabi), goes great with fish, mixed with sauces like ketchup and with eggs. Horseradish is also low in calories and fat. Furthermore, horseradish has vital minerals like zinc, calcium and sodium. It gives a unique flavour that is either love it/hate it. Aromatic like mustard but with enough uniqueness of its own

Yellow Mustard

Photo Credit: http://www.livestrong.com/article/433715-how-to-make-yellow-mustard/

The yellow mustard is the most widely used and most popular in the world. Outside of the US, it is widely known as American Mustard. This mustard is mild, and as a result, it is a great alternative to Dijon Mustard. The vivid yellow colour comes from the turmeric added during the making of this condiment. Back in 1904, it was called cream salad mustard by its inventor George T French. It is a healthy Dijon mustard substitute, with very little amounts of fat or sugar, and just 56 milligrammes of sodium for one teaspoon serving. Yellow mustard is slightly healthier than the Dijon variety, as it has lower sodium content.

Yellow mustard is of curse best known for being added to hot dogs and sausages. It is a lot more than that. The mustard can be used in a glaze or part of a salad dressing. For one, it can’t spoil quickly because it is just a combination of acidic liquid and a blend of spices. The flavour may decline over time, but the sauce itself wouldn’t spoil easily. 

Balsamic Vinegar

Photo Credit: http://www.seriouseats.com/2014/05/everything-you-need-to-know-guide-to-balsamic-vinegar.html

Made from reduced grape juice aged in casks, this oil is surprisingly versatile. It is a dark brown vinegar with a sweet-sour flavour. Balsamic vinegar, even those made on a commercial basis, are quite pricey, but luckily the flavour is strong enough that a little goes a long way. 

Used with a little olive oil, it can be dropped into salads to give it some flavour. A few drops can be added to stews or for marinating steaks or chops. It can even be sprinkled over sliced strawberries, something that brings out the flavour. 

The benefits of balsamic vinegar are legion. The vinegar has antioxidants, which protects cells in the body from being destroyed. Because it has magnesium and calcium, it can also help with bone health. It also gives the feeling of being full, so it can be beneficial for somebody seeking to lose some weight. Balsamic vinegar helps a lot with digestion promotion as well.

Wasabi

Wasabi, also called Japanese horseradish, is a condiment with a very strong aroma. Because it has relatively strict growing conditions to adhere to a lot of the times surrogates are used instead of true wasabi, like for instance horseradish. In the West true wasabi is only found in speciality grocers and high-end restaurants. The usual way of preparing it is through grating it over the food. It has a strong taste and is quite hot.

Wasabi is usually used in Japanese cuisine to flavour sushi and sashimi. Like horseradish, it has a lot of medicinal and positive qualities. Wasabi is anti-inflammatory, helping to eliminate inflammation in sores or injuries. The herb also helps to stop platelets sticking together, which can lead to reducing the chance of a heart attack. It is a real low-calorie food which is perfect for someone that wants to lose weight. Rich in fibres, it boosts digestion and clears the body of harmful toxins. One reason that it is usually paired with raw fish is that of its antimicrobial agents, which eliminates all harmful bacteria. Raw fish has the propensity to attract bacteria, so the wasabi is also matched up with it not only for its taste.

Brown Mustard

Photo Credit: http://www.seriouseats.com/recipes/2012/05/spicy-brown-mustard.html

The brown mustard variant has a robust, spicy flavour. Whereas yellow mustard is made from the white mustard seed, this is produced from the hotter brown seeds. The brand of these tough little seeds gives the brown mustard its distinctive spotted look. A good brown mustard has to have that spicy taste. 

The mustard is created by adding cold liquid to crushed seeds, which activates the enzymes and gives it that distinctive taste. Most commonly vinegar is added then to stop the process so that it isn’t too spicy. The amount of vinegar is key to a good brown mustard too much, and it is too spicy/too little, and it is too mild. 

The brown mustard can be used for very much the same dishes as the more common yellow mustard. It complements eggs nicely as well as giving the yellow mustard a run for its money when it comes to hot dogs. It is great for when you want to add punch to pastrami or egg bread. Some may be more put off by the most gritty texture of the brown mustard, though.

Greek Seasoning Blend

Photo Credit: http://www.daringgourmet.com/greek-seasoning-blend/

Greek cooking is usually very simple, but the spice mix can add something unique. The typical Greek season blends consist of salt, garlic powder, basil, oregano, cinnamon, black pepper, parsley, rosemary, dill, marjoram, cornstarch, thyme, and nutmeg. All of these spices and herbs together create a very nice aromatic mix that would be a delight for the senses.

The seasoning blend is mostly used for meat dishes or in sauces. Greek seasoning is especially used while preparing lamb. Words of caution, though, make sure not to use too much. The salt can have a lot of negative health effects, like raising your blood pressure and putting a strain other organs throughout the body. When it is used in moderation, though, this spice mix can help create a pleasant taste in some dishes. 

Conclusion

We’ve explored the many different substitutes for Dijon mustard that could be found. Using the mustard isn’t a necessity but clearly an option. There is a range of choices that caters to all the different budgets, tastes, dishes and allergies. For the adventurous, some them can even be combined to create pleasing new tastes that could otherwise not have been possible. So the next time you see Dijon mustard being mentioned in recipes; this list can serve as a good reference for new approaches to those dishes.  

About the author

    Sarah Hanson

    My name is Sarah Hanson, Founder of CookyDaddy. My great passion is providing insights and advice on how to stay healthy and still get to enjoy trying out different types of food and cooking methods.

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