7 Ways Dijon Mustard Can Transform Your Cooking

As far as condiments go, mustard is one of the most versatile—and Dijon mustard is the most versatile in the family, lending its creamy texture and peppery flavor to just about anything and everything. You can spread it over sandwiches to add a burst of acidity or whisk it into a vinaigrette to take your salad up a notch. Once you know how to use it, you’ll find Dijon mustard makes a positive impact on so many of your everyday recipes.

What Is Dijon Mustard?

Often considered yellow mustard’s chic, sophisticated cousin, Dijon mustard originated in the French town of Dijon. It is a combination of yellow, brown, and/or black seeds, and white wine and/or vinegar.

All mustard production begins in the same manner—whole brown, black, or yellow mustard seeds are crushed and cracked, then combined with water, acid (often in the form of lemon juice, vinegar, and/or wine), sugar, and other seasonings like salt, pepper, and dried herbs. Brown mustard seeds are much spicier than yellow ones, so mustards that have a higher ratio of brown seeds (like some English mustard varieties) pack a bigger punch. 

Smooth or Grainy

Dijon can be smooth or grainy—both are staples in our kitchens. The smooth, creamy varieties tend to be a little sharper overall in terms of flavor—a conservative amount adds a lot of punch. Whole-grain varieties still have some of the whole mustard seeds intact, so the flavor is slightly milder, with hints of bright acidity as the seeds burst.

Dijon vs. Other Mustards

The difference between Dijon and other mustard varieties really boils down to three things: flavor, color, and the ingredients used in production. 

• Flavor: While each recipe undoubtedly varies, yellow mustard has a moderately tart and tangy flavor but isn’t overly spicy. Dijon has a sharp, quintessential mustard flavor, and it's just spicy enough to add the perfect amount of flavor to your dishes. There are spicier mustards, but they aren’t necessarily for everyday use. Rather, they are used to add small bursts of flavor to dishes— especially rich, fatty, and salty meats like sausages and pot roast. 
• Color: The visual cues are often obvious when differentiation between each type of mustard. Yellow mustard is the most vibrant yellow, and each variety becomes a richer color of brown after that. Dijon has a chestnut hue, while more pungent brown mustards have a deeper brown color. 
• Ingredients: Yellow mustard is generally made using yellow mustard seeds and vinegar (or sometimes water), which is why it’s the mildest of the bunch. Since Dijon is usually made using a combination of yellow, brown, and/or black seeds, the mix makes it a perfectly balanced spread. Sharper mustards tend to rely heavily on spicier black and brown seeds.
  

Following, find some of our favorite ways in which Dijon can make a big difference in the kitchen.

It Elevates Dressings and Vinaigrettes

A teaspoon or two of Dijon mustard is an easy way to instantly elevate your salad dressing and vinaigrette. The proteins and polysaccharides in the mustard seed also act as a stabilizer for dressings, helping the olive oil emulsify with the other ingredients.

More saucy dressings for things like coleslaw, pasta salad, and potato salad can also benefit from a spoonful of Dijon to brighten the otherwise heavy ingredients.

It Boosts Marinades and Glazes

Marinating meat, seafood, and vegetables can add so much flavor, so why not add a dash of Dijon to the marinade mixture? It will add a bit of acidity and brightness, not to mention the vinegar in the mustard will help tenderize tougher cuts of meat. 

Dijon can also add some briney flavor to otherwise sweet glazes for holiday hams or turkey.

It Transforms Other Condiments

Mix Dijon with other condiments like ketchup, mayonnaise, and pickle relish to make spreads for burgers, hot dogs, and more. Equal parts Dijon and mayonnaise, aka Dijonnaise, is the perfect spread for burgers and sandwiches. Add ketchup and relish to the mix, and you’ve got the drive-thru "secret sauce" that everyone raves about.

It Makes Breading Better

One of our favorite ways to use Dijon is when breading meat, fish, or vegetables before baking or frying. The mustard helps breadcrumbs or panko stick to whatever you're breading, and it also adds a bit of extra flavor.

If you're following a more traditional breading method using flour, eggs, and breadcrumbs, consider adding a spoonful of Dijon to the egg wash. It’ll add a subtle flavor to the final dish.

It Adds Flavor to Classic Sauces

You'll see mustard in a lot of macaroni and cheese (and other creamy pasta) recipes. A bit of mustard is often added to the béchamel sauce as a flavor booster. With sauces like this, mustard can be used much like you would use salt and pepper. It helps to add acidity and brightness to the dish.

Stir a bit of mustard into classic pan sauces for steak, fish, or pork chops too. It will help add some thickness and body to the sauce.

It Perks Up Homemade Mayonnaise

While it's not absolutely necessary, using a bit of Dijon when you make mayonnaise at home can help speed up the process. Along with the egg yolk, the mustard will help to emulsify the oils. And along with the lemon juice, it adds acidity that balances the richness.

It Balances Rich Dishes

Anytime you have something fatty on the table, mustard is a welcome addition. Pork roasts, brisket, and fatty fish like salmon will benefit from a smear of mustard on the side. It may seem like a simple condiment, but you may be surprised by just how much Dijon can bring to a dish.