Are dijon mustard and yellow mustard the same?

Imagine this: you’re assembling the perfect picnic sandwich and have two jars of mustard in front of you—one bright yellow and the other a muted beige. Have you ever wondered what truly sets yellow mustard and dijon apart beyond their color? While both are household staples, their differences profoundly impact the flavor and how they complement different dishes.

Dijon has a tangy, sharp flavor with a creamy texture, while yellow mustard is milder, slightly sweet, and bright yellow due to turmeric. At their core, all mustards are made from mustard seeds, an ancient ingredient used in cooking for thousands of years.

Read more on what makes mustard pungent.

A Brief History of Mustard

Mustard’s roots trace back to ancient civilizations. Egyptians placed mustard seeds in tombs for the afterlife, and Romans used ground mustard seeds mixed with wine as an early form of mustard paste. By the Middle Ages, mustard had spread across Europe, becoming a staple in French and English kitchens. Today, mustard remains one of the world’s most popular condiments, with regional varieties reflecting diverse culinary traditions.

Yellow Mustard: The American Classic

Yellow mustard, also known as “American mustard,” is a staple on picnic tables and in classic American recipes and a must-have at barbeques.

• Ingredients: Made primarily with yellow mustard seeds (a milder variety), vinegar, water, and turmeric—which gives it that signature bright yellow color.
• Flavor: Mild, tangy, and slightly sweet, it’s perfect for hot dogs, burgers, and barbecue sauces.
• Texture: Smooth and creamy, making it easy to spread or mix into recipes.
• Origin: Popularized in the early 20th century by brands like French’s, yellow mustard became an essential part of American food culture. Yellow mustard is a favorite also in Scandinavia, with especially the brand Johnny´s, that you can find in all supermarkets in Sweden.

Dijon Mustard: The French Classic

Dijon mustard, originating from the Dijon region of France, offers a more refined and complex flavor profile.

• Ingredients: Made with brown mustard seeds, or with a mix of brown and yellow. (brown ones are stronger and spicier than yellow seeds), white wine and wine vinegar, and seasonings, often only salt pepper. The ones you buy at a store are made without wine.(alcohol-free)
• Flavor: Tangy, sharp, and slightly spicy with a touch of heat that lingers.
• Texture: Smooth but slightly less creamy than yellow mustard. You can make dijon both as a smooth version and as a whole-grain version.
• Origin: Dijon mustard’s origins date back to the 14th century, when it became a staple in French cooking. Today, it’s a key ingredient in gourmet recipes worldwide.

One famous dijon mustard brand is Maille Dijon; a traditional French mustard, with roots in the city of Dijon and a history dating back to 1747, crafted with meticulous care. Made from finely ground brown mustard seeds (Brassica juncea) using an authentic recipe, delivers a rich, spicy flavor and creamy texture. It pairs beautifully with red meat, enhances potato salads, cold sauces, and even gourmet sandwiches like ham on crusty bread.

Key Differences between yellow mustard and dijon

Can They Be Used Interchangeably?

This is one of the most common questions I get from my American readers. The short answer is: it depends on the recipe.

When You Can Swap:

• Dressings: Yellow mustard can stand in for Dijon in simple vinaigrettes if you’re okay with a milder flavor.
• Marinades: For meat marinades, either mustard works, though Dijon will add more complexity.

When You Shouldn’t:

• Classic French Recipes: Dijon’s sharpness is essential in French cooking.

Simple Recipes to Make Your Own Mustard

Homemade Honey Dijon Mustard

Ingredients:

• ½ cup brown or black mustard seeds
• ½ cup white wine
• ¼ cup white wine vinegar
• 1 tablespoon honey
• ½ teaspoon salt

Instructions:

1. Soak the mustard seeds in the white wine overnight.
2. Add in the vinegar and blend the mixture until it reaches your desired consistency (smooth or slightly grainy).
3. Stir in honey and salt, adjusting to taste.
4. Transfer to a sterilized jar and refrigerate. Let it sit for a few days to allow the flavors to meld.

Homemade Yellow Mustard

Ingredients:

• ¼ cup yellow mustard seeds
• ¼ cup water
• ¼ cup white vinegar
• ½ teaspoon turmeric
• ¼ teaspoon garlic powder
• ¼ teaspoon paprika
• ½ teaspoon salt

Instructions:

1. Blend mustard seeds with water and vinegar until smooth, or use mortar and pestle.
2. Stir in turmeric, garlic powder, paprika, and salt.
3. Cook the mixture over low heat, stirring, until it thickens (about 5 minutes).
4. Let it cool, then transfer to a jar and refrigerate. Use within a few weeks.

Cooking Tips and Mustard Pairings

To truly elevate your dishes, it helps to understand which mustard works best for different occasions:

• For a Classic Hot Dog: Stick to yellow mustard for that nostalgic tang.
• For a Gourmet Sandwich: Spread Dijon mustard for a touch of sophistication.
• In Potato Salad: Combine both—use yellow mustard for creaminess and Dijon for an added kick.
• In Sauces: Dijon mustard is your best bet for creamy sauces or reductions, especially those featuring white wine or herbs.
• With Seafood: Scandinavian dishes often use mustard in unexpected ways, like in creamy seafood salads and as a glaze for baked salmon. We like to use sweet mustard.
• In a Vinaigrette: Whisk Maille Dijon Original with olive oil, vinegar, and honey for a simple yet elegant salad dressing.
• For Meat Glazes: Combine Dijon mustard with honey, soy sauce, and garlic for a glaze that’s perfect on roasted chicken or pork tenderloin.
• With Cheese: Pair Dijon mustard with soft cheeses like Brie or hard cheeses like aged Gouda for a sophisticated cheese board.
• In Soups: Add a spoonful of Dijon mustard to creamy soups like potato, leek or cheddar for an extra layer of depth and tang.