snickerdoodle
Senior Cook
What makes mustard "dijon"? I have a recipe that calls for dijon mustard but all I have is regular yellow mustard. Is there something I can add that would make it a suitable substitution for dijon mustard?
What makes mustard "dijon"? I have a recipe that calls for dijon mustard but all I have is regular yellow mustard. Is there something I can add that would make it a suitable substitution for dijon mustard?
Thanks! It's for a pork chop marinade so maybe I'll just use the yellow mustard as it is. The other ingredients are brown sugar, apple juice and worcestershire... sound OK?
[FONT=Verdana, Arial, Helvetica]For 1 tablespoon Dijon mustard, use 1 tablespoon dry mustard mixed with 1 teaspoon water, 1 teaspoon white wine vinegar, 1 tablespoon mayonnaise and a pinch of sugar.
I would do this. I'm not sure if any yellow mustard substitution would give you a similar taste.
[/FONT]
That is actually a recipe for DIY Dijon. If I were cooking with this, I may leave out the mayo, but you might have to add some oil to get the same texture.
I was trying to approximate the substitution of yellow with Dijon.
The easiest other brand of Dijon mustard to find in US markets is MAILLE. It's pretty pungent. (and gooooood!)