Ran out of Dijon mustard mid-recipe? Yellow mustard will do the job at 1:1 (milder) — but only if you also adjust for what the swap takes away or adds. Condiments and tomato products swap by concentration and flavour, not just by volume. A paste is far more concentrated than a sauce, a sweetened ketchup is a different ingredient from an unsweetened paste, and two brown sauces that look alike on the spoon can taste nothing alike in the pan. This page gives the ratio, shows it in a table for the amounts you will actually meet, and walks through three real dishes so you can see where the swap works and where it changes the dish into something else.
The ratio, in a table
The table below converts Dijon mustard to yellow mustard for the amounts you are most likely to meet. The rule is always the same: 1:1 (milder).
| Dijon mustard called for | Yellow mustard to use |
|---|---|
| 1 tsp | 1 tsp |
| 2 tsp | 2 tsp |
| 1 tbsp | 1 tbsp |
| 2 tbsp | 2 tbsp |
| 3 tbsp | 3 tbsp |
| 1/4 cup | 1/4 cup |
| 1/3 cup | 1/3 cup |
| 1/2 cup | 1/2 cup |
Our density table does not list grams-per-cup figures for either ingredient here, so no weights are given on this page — measure this swap by volume. All amounts on this page are approximate; verify with a kitchen scale when the result matters.
Worked examples
Example 1: Vinaigrette
A recipe for a vinaigrette calls for 1 tbsp of Dijon mustard. Using the ratio, that becomes 1 tbsp of yellow mustard. Whisk it with the oil, vinegar and honey. The dressing will be milder and a little sweeter than the Dijon version, so taste it and add a pinch of cayenne if it needs the bite back.
Example 2: Sandwich spread
A recipe for a sandwich spread calls for 2 tbsp of Dijon mustard. Using the ratio, that becomes 2 tbsp of yellow mustard. The spread will be milder and brighter, which suits a ham or a cheese sandwich well — the mustard will not overpower the filling.
Example 3: Pork marinade
A recipe for a pork marinade calls for 1 tbsp of Dijon mustard. Using the ratio, that becomes 1 tbsp of yellow mustard. Mix it with the garlic, herbs and oil, and marinate the pork as usual. The marinade will be milder, so add a pinch of cayenne if the pork needs the mustard's bite to cut through the fat.
What changes in the result
Yellow mustard in place of Dijon is milder, sweeter and more vinegary — and less sharp. Dijon is made from brown mustard seeds and white wine, so it is hot, sharp and complex; yellow mustard is made from yellow seeds and vinegar, so it is mild, bright and a little sweet. The ratio is one-to-one, so the measuring is simple, and the swap works well in a dressing, a sandwich or a marinade where the mustard is a background note. The main thing to watch is the heat: the dish will be milder than the recipe intends, so if the mustard is meant to cut through richness, you may need a little more of it, or a pinch of cayenne to make up the difference.
When not to substitute
Do not make this swap where Dijon's sharp heat is the point of the dish. A vinaigrette that depends on Dijon's bite, a creamy mustard sauce for pork, or a marinade where the mustard must cut through fat will be flat with yellow mustard, because the heat is missing. Do not use it in a dish where the colour matters either: yellow mustard is bright yellow, and it will colour a pale sauce. And do not expect the same complexity — Dijon has a wine-like depth that yellow mustard does not, and the dish will taste simpler.
Practical guidance
Taste as you go, and add the substitute in stages rather than all at once — it is easy to add more of a salty, sweet or sharp condiment and impossible to take it out. When a recipe calls for a concentrated tomato product, fry the substitute in a little oil for a minute before adding liquid: cooking it briefly deepens the flavour and takes off any raw edge. Balance a sweet swap with a splash of vinegar or lemon juice, and balance a sharp swap with a pinch of sugar. Keep opened jars and bottles in the fridge, label them with the opening date, and freeze leftover tomato paste in tablespoon-sized portions so you never have to open a new tube for a single spoonful. All amounts on this page are approximate; a kitchen scale is the most reliable way to measure sticky pastes and sauces for a large batch.
Frequently asked questions
How much yellow mustard do I use instead of 1 tbsp of Dijon mustard?
Use 1 tbsp — the ratio is 1:1. Our density table does not list grams-per-cup figures for either mustard, so measure this swap by volume.
Will the dish be milder?
Yes — yellow mustard is milder and a little sweeter than Dijon, which is hot, sharp and complex. If the mustard is meant to cut through richness, add a pinch of cayenne to make up the difference.
Can I use yellow mustard in a vinaigrette?
Yes, and it works well — the dressing will be milder and a little sweeter than the Dijon version. Whisk it with the oil and vinegar as usual, and taste before serving.
Does yellow mustard change the colour?
It does — yellow mustard is bright yellow, and it will colour a pale sauce. Dijon is a paler, creamier colour, so the swap will show in a light dressing or a cream sauce.
Can I use yellow mustard in a mustard sauce for pork?
Not as a straight swap. A mustard sauce for pork depends on Dijon's sharp heat to cut through the fat, and yellow mustard will make it flat. Use Dijon if you have it, or add cayenne to the yellow mustard.
Scaling the swap up or down
A condiment swap scales linearly in the table, but salty, sweet and sharp ingredients do not scale perfectly in the mouth — a doubled recipe often needs slightly less than double the salty or sharp ingredient, because the flavour concentrates as the dish reduces. The safe way to scale up is to add three-quarters of the scaled amount, taste, and then add the rest a little at a time. The same goes for scaling down: a single serving needs the full ratio, but a small error matters more, so measure with measuring spoons rather than by eye. When a recipe is scaled up for a crowd, make the sauce or the dressing in a separate bowl and add it to the main dish gradually, tasting as you go — it is easy to add more of a salty or sweet condiment and impossible to take it out. All amounts on this page are approximate; a kitchen scale is the most reliable way to measure sticky pastes and sauces for a large batch.
If the swap goes wrong — and how to store the substitute
If the dish comes out too sweet, add a splash of vinegar or lemon juice and a pinch of salt — acid and salt both cut sweetness without adding more liquid. If it comes out too salty, add a splash of water or an extra spoonful of the unsalted base, and let the dish simmer so the flavours meld; a pinch of sugar can also round off excess salt. If a sauce tastes flat, it usually needs acid rather than more salt — a squeeze of lemon or a dash of vinegar will lift it. Keep opened jars and bottles in the fridge, label them with the opening date, and freeze leftover tomato paste in tablespoon-sized portions so you never have to open a new tube for a single spoonful.