Dijon mustard

moutarde de Dijon

Flavor and role: A sharp yet smooth French mustard made from brown mustard seeds and wine (or vinegar). It also helps emulsify dressings.
Typical dishes and uses: Vinaigrette, stroganoff sauce, steak sauce, sandwiches
Substitutes: 1 tsp Dijon = 1 tsp yellow mustard + a little hot mustard, or 1/2 tsp mild mustard paste + a few drops of vinegar.
Storage: Unopened: 1-2 years at room temperature. Opened: 6-12 months in the fridge.
Main countries: France
Used in this book: Boerenkool Stamppot (Kale Stamppot)Bangers and Mash Croquettes with Onion Gravy Dip Bourguignon Dip Melt Miyazaki-Style Fluffy Chicken Nanban with Mustard Tartare Comté Mornay Croque Monsieur Croque Monsieur Roll-Ups French Onion Grilled Cheese with Dipping Soup Jambalaya Arancini with Cajun Rémoulade Katsudon Sando Gruyère and Aged Cheddar Mac with Crispy Panko Mac and Cheese Grilled Cheese Milanesa a la Napolitana Oven-Crisp Milanesa a Caballo Rice Bowl Belgian Ale Moules with Cream and Triple-Cooked Tallow Frites Moules-Frites Mussel Roll with Shoestring Fries Oyakodon Egg Sando Butcher's Snags with Beer-Caramelised Onions on Toasted Sourdough Butterschmalz Wiener Schnitzel with Viennese Potato Salad Schnitzel Bites with Lemon-Caper Dip Cheddar Scone Breakfast Sandwich Crunchy Rye Smørrebrød Bowl with Jammy Eggs Brown Butter Stamppot with Onion Gravy Cheesy Stamppot Croquette Cakes Beef Tenderloin Stroganoff with Brandy Cream Swedish Meatball Pasta Bake Thick Tamago Sando

Updated 2026-10-10