Dijon Mustard: What Makes It Different (and How to Use It)

Dijon mustard is the hardest-working jar in a professional kitchen. It holds vinaigrettes together, gives pan sauces a backbone and makes a basic sandwich taste deliberate. The short answer: Dijon is a smooth French-style mustard made from brown or black mustard seeds and white wine or verjuice, which gives it a cleaner, sharper heat than yellow mustard. Here's what makes it different, how chefs use it, and three dishes to put it to work.

What is Dijon mustard?

Dijon takes its name from the city in Burgundy, France, where the style was born. Today "Dijon" describes the recipe rather than the location: finely ground brown mustard seeds, an acid such as white wine, verjuice or vinegar, and salt. The result is pale yellow, creamy and noticeably hot at the back of the nose, without the sweetness or turmeric colour of American mustard.

Dijon vs yellow vs wholegrain

• Dijon: smooth, sharp and wine-bright. The all-rounder for dressings, sauces and marinades.
• Yellow mustard: mild, tangy and coloured with turmeric. Built for burgers and hot dogs (think French's).
• Wholegrain: whole seeds suspended in mustard. It has texture and pop and looks great on a charcuterie board. Try Maille Whole Grain.
• English mustard: fiery and punchy. Use a little at a time.

Why chefs reach for Dijon

• It emulsifies: the mustard coats oil droplets, so dressings and mayonnaise stay creamy instead of splitting.
• It sharpens: a teaspoon in a cream or stock sauce cuts the richness and lifts the flavour.
• It binds: brush it on lamb racks, chicken or salmon before a herb crust and the crust stays put.
• Add it late: long, hard boiling dulls the heat, so stir it in at the end.

3 dishes to make with Dijon

1. The house vinaigrette. Whisk 1 tbsp Dijon with 3 tbsp red wine vinegar and a pinch of salt, then slowly whisk in 9 tbsp olive oil. It's thick and glossy, and it keeps for a week in the fridge. Scale it up by the litre for service.

2. Steak with Dijon cream sauce. Sear the steak and rest it. Deglaze the pan with a splash of stock, add cream and reduce by half. Off the heat, whisk in a heaped spoon of Dijon and some cracked pepper. It's ready in five minutes and tastes like a bistro dish.

3. Honey-Dijon chicken traybake. Mix Dijon, honey, garlic and lemon, toss in chicken thighs and potatoes, and roast hot until sticky. It suits a family dinner as well as a staff meal.

Tip: whisking a spoonful of Dijon into homemade mayonnaise makes it far more stable. That's useful in a hot kitchen.

How to store Dijon mustard

Unopened, keep it in a cool, dry cupboard. Once opened, refrigerate it: Dijon keeps safely at room temperature for a while, but the heat and colour fade fast in a warm kitchen. Always use a clean spoon. For high-volume kitchens, a catering tub such as Reine de Dijon Fine Dijon (5KG) keeps the dressing station supplied.

Where to buy Dijon mustard in Dubai

At Addtocart.ae we stock Remia Dijon Mustard (370G) for everyday use, Reine de Dijon Fine Dijon Mustard from France (5KG) for restaurants and caterers, and Maille Whole Grain Mustard (210G) for boards and crusts. See the full range in Condiments & Dressings.

Order in Dubai and across the UAE

Stocking a French menu, a sandwich bar or just your own fridge? Order on Addtocart.ae for delivery across the UAE, or talk to our team for kitchen and trade orders: WhatsApp +971 50 9115128 or call +971 4 3388216.

Frequently asked questions

Is Dijon mustard spicy?
It has a sharp, nose-tingling heat. It's hotter than yellow mustard but milder than English mustard.

Can I use yellow mustard instead of Dijon?
In a pinch, but it's sweeter and milder and won't emulsify a dressing as well.

Does Dijon mustard need to be refrigerated?
Refrigerating it after opening keeps its heat and colour much longer.

Is Dijon mustard made with wine?
Traditionally white wine or verjuice. Many brands use vinegar, so check the label if that matters to you.