Dijon Mustard
Dijon mustard is a smooth, pale-yellow French mustard made from brown or black mustard seeds and white wine or verjuice, prized for a sharp, complex tang more assertive than mild American yellow mustard.
How to buy
Check that it's labeled "Dijon," a style originating from Dijon, France, traditionally made with wine rather than vinegar for a rounder, winier tang. Avoid confusing it with whole-grain or "country-style" mustard, which keeps visible cracked seeds for a coarser texture. Higher-end jars often list wine explicitly rather than just vinegar.
How to store
Refrigerate after opening to preserve its sharpness and color, though it's shelf-stable before opening thanks to its acidity and salt. It keeps well for many months refrigerated, slowly mellowing in sharpness over time rather than spoiling outright.
Culinary profile
- Flavor
- Sharp, tangy, and pungent, with a wine-like depth and a cleaner heat than yellow mustard, which gets its milder flavor from turmeric and less pungent seeds. Cooking mellows its sharpness and lets its tang blend smoothly into sauces.
- Texture
- Smooth and creamy with no visible seed pieces, unlike whole-grain mustard, and it emulsifies easily into dressings and sauces, helping bind oil and vinegar together.
- Aroma
- A sharp, slightly winey, pungent aroma from the mustard seed's volatile compounds, released fully once the seed is crushed and mixed with liquid.
How to prepare
- Whisked into vinaigrette — Used as both an emulsifier and a flavor base for salad dressings.
- Spread on sandwiches — Used on its own as a tangy sandwich condiment.
- Whisked into pan sauce — Added to deglazed pan juices for a quick, tangy sauce.
- Used as a coating — Brushed onto meat before breading or roasting to help the crust adhere and add tang.
Classic dishes
American
- Classic deviled eggs — A creamy egg yolk filling sharpened with a spoonful of Dijon mustard.
- Deli-style potato salad — A tangy, creamy potato salad whose dressing often includes Dijon mustard.
- Honey mustard dressing — A sweet-tangy dressing or dip built on Dijon mustard and honey.
- Dijon-glazed salmon — Salmon fillets glazed with a mixture of Dijon mustard, honey, and herbs before roasting.
- Pork tenderloin with Dijon crust — A roasted pork tenderloin coated in a mustard and herb paste before baking.
- Dijon-brown sugar ham glaze — A baked ham glaze combining Dijon mustard's tang with brown sugar's sweetness.
- Deviled crab dip — A creamy, spiced crab dip given sharpness with a touch of Dijon mustard.
French
- Classic French vinaigrette — A simple salad dressing in which Dijon mustard emulsifies oil and vinegar together.
- Lapin a la moutarde — Rabbit braised in a creamy sauce built on Dijon mustard.
- Dijon-crusted roast chicken — A whole chicken rubbed with Dijon mustard before roasting for a tangy, browned crust.
- Steak frites with mustard sauce — Pan-seared steak served with a quick sauce built on Dijon mustard and the pan drippings.
- Quiche with Dijon — A savory egg custard tart spread with a thin layer of Dijon mustard beneath the filling.
- Croque monsieur — A grilled ham and cheese sandwich often spread with Dijon mustard before assembly.
British & Irish
- Ploughman's lunch — A cold platter of cheese, bread, and pickles traditionally served with a sharp mustard like Dijon.
- Welsh rarebit — A cheese sauce on toast sometimes sharpened with a spoonful of mustard.