I’m an expert connoisseur of exactly two things: winter squash and Dijon mustard.
In this post I’m going to share ALL my knowledge about Dijon mustard and which brand you should be using (you might be surprised!)
What is Dijon mustard?
A pale yellow mustard that is typically prepared from black mustard seeds with a unique type of white wine (verjuice, and acidic juice made from unripe grapes). Dijon mustard originates from Dijon, France.
What is the difference between Dijon and yellow mustards?
Dijon is creamier and contains less vinegar by contrast (Yellow mustard is tarter).
Dijon is also a completely different color (pale yellow vs vibrant yellow) and made from a different mustard seed (yellow mustard is made from white and yellow mustard seeds). Dijon, however, can also be spicier, though that is not always the case (more below).
Is Dijon mustard vegan (plant-based)?
It should be. Mustard seeds, water, and vinegar is all that’s needed to make Dijon. However, it’s always good to check, especially if you’re buying brands from the UK. I’ve seen eggs listed a few times, which was a real head scratcher.
Which Dijon mustard is the best?
For me, this depends on the recipe I’m using.
EGGY THINGS: When it comes to tofu scramble, “egg” salad, or any dish that’s mimicking eggs using tofu, I exclusively use Annie’s Dijon mustard. Unfortunately, that is the only case for when I like to use Annie’s LOL.
IN GENERAL: I like supermarket (GENERIC) organic Dijon mustard.
If you shop at a big chain supermarket (e.g. Safeway, Kroger, Fred Meyer) you’re all getting the same mustard, just under a different label. This Dijon tends to come in a tall bottle. Look for Nature’s Promise, O Organics, and Simple Truth Organic™ “brands”.
About once a year I splurge on my favorite brand of Dijon from France: Edmond Fallot.
I won’t cook with my “French Dijon.” It’s only used for putting on things (like sandwiches, or crackers). When I lived in France I also had access to all kinds of “flavored” Dijon mustards: champagne, tarragon, au citron, truffle blance, balsamic. If you live near an artisan bakery or cheese shop, you might be able to find a few of these imported mustards.
DIJON MUSTARD TO AVOID: Trader Joe’s!!!
TJ’s Dijon mustard is very spicy (clear-your-nose-out-spicy). It is very hot and has almost no vinegar or mustard flavor. It’s not the gentle, subtle Dijon you would expect. A small dab might be good on a vegan sausage, but that’s about all it’s good for.
What about Grey Poupon? Primal Kitchen? Etc?
If it’s all you have access to, these Dijon’s work okay in most of my recipes, but I do encourage you to go with a generic brand, if you can. For one, it’s cheaper. I also am irked that Grey Poupon contains sugar (no “legit” mustard should). They did have great 90s commercials, though.
I’m also not a fan of Natural Value or Primal Kitchen brands, but if YOU really love the flavor of any of these Dijon’s, that’s ultimately the most important factor.
TWO WAYS I USE DIJON DAILY:
For an easy side dish, I toss steamed (or pressure cooked) carrots or green beans with this Dijon, plus a few shakes of Mrs. Dash table seasoning (or salt and pepper), just to dress them up a bit.
I also make a lovely lemon dressing with fresh lemon juice (1 lemon), a squeeze of Dijon, sweetener to taste (e.g. 1 stevia packet), and a few shakes of Mrs. Dash table seasoning). This “dressing” is also amazing on red potatoes for a “potato salad” (serve warm or chilled).
I also recently learned that due to the war in Ukraine and climate change, Dijon mustard is becoming scarce in France.