When mustard fans want to ramp up the heat, they usually seek for Dijon or spicy brown mustard. Both types are immensely popular, not to mention tasty, but how do they compare?

Today, we’ll look into spicy brown mustard and Dijon mustard. We’ll go over all you need to know about the two, including if they can be used interchangeably and where each shines.

Spicy Brown Mustard vs Dijon

The liquid in which the pulverized mustard seed plants are mixed is what distinguishes spicy mustard from Dijon. Dijon mustard seeds are often blended with unripe grapes, while spicy brown mustard employs vinegar, resulting in a distinct taste character.

• Flavor: Both have strong flavor characteristics, although spicy brown mustard has a stronger flavor than Dijon.
• Dijon is best used in sauces and marinades, while spicy brown mustard is more suited to a meat-filled sandwich.
• Both are hotter than plain mustard, while spicy brown mustard is hotter than Dijon mustard.
• Dijon mustard has a smooth consistency, while spicy brown mustard has a gritty consistency (thanks to its whole and partially ground grains). Dijon is a fine paste, while spicy brown mustard has some substance. With spicy brown mustard, you’ll frequently find ground-up mustard seeds.
• Color is the most obvious way to tell the difference between the two. Dijon mustard is usually lighter in color, while spicy brown mustard is a deeper yellow.

You may also be interested in this comparison of cinnamon sticks vs ground cinnamon.

Comparison Table Between Spicy Brown Mustard and Dijon

Can You Substitute Spicy Brown Mustard for Dijon?

In many circumstances, you may substitute Dijon with spicy brown mustard (1 for 1), although it is not always a perfect substitute. The final taste of your food may differ somewhat depending on the replacement you make:

Before you hurry out to the grocery store to purchase mustard, here’s what you should know (or not).

• Texture. Pay close attention to texture, since substituting spicy brown mustard for Dijon in a dish may drastically alter it. If the texture isn’t important, try hot brown mustard. Nevertheless, if the final result is smooth and creamy (as in a sauce), it is advisable to hunt for an alternative replacement.
• Flavor. Dijon is pungent and sharp, although not as much as spicy brown mustard. This replacement will result in a significantly stronger taste character in your meal, which you should be aware of. If you’re concerned about the flavor but don’t have any other options, go ahead and use the hot brown mustard; just adjust the ratios.
• Heat. Next, consider the heat profile of the meal you’re preparing. Spicy brown mustard adds a lot of heat to your food, which may affect the taste character. Some individuals may find it excessively hot, so keep your guests’ tastes in mind while making the switch.

Appropriate Substitutes for Dijon Mustard

Yellow mustard is the most frequent substitute for Dijon mustard since it works well, is inexpensive, and most people have it on hand. In a recipe that asks for Dijon mustard, you may alternatively use any of the following items instead:

• The honey mustard
• Egg whites
• Mayonnaise
• Wasabi

If you’re feeling very inventive, consider manufacturing your own Dijon mustard! It’s simple to make, and you most likely already have the materials on hand. Just combine the following ingredients:

• 1 teaspoon of mayonnaise
• 1 teaspoon dried mustard powder
• 1 tbsp. white wine vinegar

To spice things up, add a touch of salt and a pinch of sugar to the mixture.

Appropriate Substitutes for Spicy Brown Mustard

What if you’re out of spicy brown mustard? The finest option is Dijon, although stone-ground mustard would suffice if you don’t have Dijon. If you’re in a hurry, regular yellow mustard, horseradish, turmeric, and chili peppers will suffice.

What Is Spicy Brown Mustard?

It’s easiest to comprehend spicy brown mustard by comparing it to regular mustards. Finely ground yellow mustard seeds are used to make regular yellow mustards, whereas brown mustard seeds are used to make spicy brown mustards. Brown mustard seeds are hotter and darker than yellow mustard seeds.

Another significant difference between spicy brown mustard and regular mustard is that the former is steeped in less vinegar. When these seeds are combined with less vinegar, the spiciness shows through. (As anybody who has had hot brown mustard will confirm!).

In terms of flavor, some individuals characterize spicy brown mustard as malty. It has a gritty texture because to the large amount of mustard seeds, and it is also highly smelly. Spicy brown mustard complements spices such as ginger, nutmeg, and cinnamon, which offer earthy tones and are often used to enhance the taste profile.

By appearance, spicy brown mustard may also be distinguished. The bran from the mustard seeds has been left on, giving the condiment a thicker, rougher texture.

How to Use Spicy Brown Mustard

No one can resist spicy brown mustard, and its powerful taste profile has won it the title of deli mustard favorite.

It competes well against deli meats with a variety of tastes, so here is where you’re most likely to find spicy brown mustard. If you go to your local deli, you’ll find it heaped on huge meaty sandwiches like corned beef, pastrami, and roast beef. It cuts through the fattiness of these meats and complements their flavors well.

Another use for spicy brown mustard is in potato salads and coleslaws, which many cooks like for the depth it lends to these meals. It may be very potent when combined with other rich tastes, such as horseradish.

If you like sauerkraut or sausages, spicy brown mustard goes well with them. Many individuals like dipping a warm pretzel in spicy brown mustard. If you like a little more spice, it’s a great all-purpose substitute for yellow mustard.

What Is Dijon Mustard?

Dijon mustard originates in Burgundy, France, as you are surely aware. Back in 1856, a guy called Jean Naigeon produced the version we know today (but it was used as a condiment as early as the 1300s!).

Instead of vinegar, Naigeon made the mustard using verjuice, which is a kind of juice. Verjuice is an acidic juice derived from unripe grapes that is less acidic than vinegar. The taste profile alters as a consequence of utilizing this strategy. Specifically, the mustard grows darker, hotter, and more flavorful.

Although the verjuice technique of manufacturing mustard was revolutionary, most Dijon mustards are now prepared using a variety of low acidity liquids. The most popular is white wine. Another difference is the use of spicier brown or black mustard seeds.

While Dijon mustard originated in France, it is not just produced in that nation. It’s no surprise that Dijon mustard can be found almost everywhere in the globe. Dijon mustard is quite popular owing to its delicious taste profile (tangy, somewhat spicy) and adaptability.

How to Use Dijon Mustard

Part of the appeal of Dijon mustard is that it can be used in almost any meal that calls for yellow mustard. Using this substitution provides a meal a stronger mustard taste, albeit not as strong as spicy brown mustard. Dijon mustard is especially popular because of its capacity to enhance mayonnaise, sauces, and vinaigrettes or marinades.

It’s really good in sauces. For example, if you’re preparing macaroni and cheese, consider incorporating some Dijon mustard into the cheese sauce. You may also use it to give your meat sauces a kick.

While preparing homemade mayonnaise, many people use Dijon mustard for the mustard component. This adds a little of spice to the mayonnaise without altering the silky consistency that you expect from mayonnaise.

Dijon mustard, of course, is the star of vinaigrettes and marinades. Its silky consistency combines flawlessly and even helps prevent the oil and vinegar from separating in just about any salad dressing or marinade.