What to use instead of dijon mustard
It depends entirely on what it's doing in the dish. Here's the job, what else does it, and what to skip.
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Emulsifier that holds a vinaigrette or pan sauce together
Mucilage from the seed coat and the ground seed particles keep the oil droplets apart, so a shaken dressing stays together for hours instead of minutes.
Whole-grain mustardRan out
1:1
Emulsifies nearly as well and leaves visible seeds that pop. Milder heat and a coarser look on the plate.
Yellow ballpark mustardRan out
1:1
Holds the emulsion fine and brings a lot of vinegar and turmeric with it, so the dressing goes sharper and bright yellow.
MayonnaiseRan out
1 tsp per 1 tsp Dijon
Emulsifies harder than mustard and turns the dressing creamy and opaque. It dulls the sharp edge Dijon was giving.
Egg yolk, for a thick sauceRan out
1 yolk per 1 tbsp Dijon
Far richer and it holds more oil per spoon. It breaks over heat and has to be eaten the same day.
Mustard powderRan out
1 tsp powder + 1 tsp water + 1/2 tsp vinegar per 1 tbsp Dijon, stand 10 min
Hot and raw for the first 10 minutes and then it settles. Slightly grainy until it hydrates fully.
What doesn't work: Honey mustard. It is mostly honey and mayonnaise with a little mustard, so the dressing sweetens and thins and never picks up the sharp backbone the recipe wanted.
Heat and sharpness in a sauce, glaze or dressing
The burn is created when ground seed meets cold liquid, and it fades with time and heat, which is why mustard added at the end tastes far stronger than mustard simmered in.
Prepared horseradishRan out
1/2 tsp per 1 tsp Dijon
Sends the heat up the nose instead of across the tongue, and it emulsifies nothing. It dies within a minute in a hot pan.
Wasabi pasteRan out
1/4 tsp per 1 tsp Dijon
Sharper, greener and gone almost immediately. Add it at the table.
Chinese hot mustardRan out
1/2 tsp per 1 tsp Dijon
Considerably hotter with no acid behind it, so add 1/2 tsp vinegar to keep the balance.
Mustard powder mixed with cold waterRan out
1 tsp powder + 1 tsp cold water, stand 10 min
The hottest option of the lot for the first quarter hour, then it mellows steadily.
What doesn't work: Yellow ballpark mustard as the source of heat. It is built on mild white seed with turmeric and a lot of vinegar, so what you get is sourness and colour with almost no burn.
Stir mustard in off the heat if you want the bite, and early if you only want the body.