Mustard VS Dijon Mustard (Tastes, Uses + Other Related FAQs)

Everyone has their own condiment or sauce of choice that is paired with almost every food imaginable. It is entirely up to preference and most condiments serve the same purpose, so it can be ketchup, mayo, or mustard- it will still amp up your food.

If you are curious about mustard versus dijon mustard, its uses, and more, I looked up the facts, and here is what I found!

Mustard Vs. Dijon Mustard

Regular mustard or yellow mustard and Dijon mustard are very similar. Their most obvious difference is probably the color. Mustard is bright yellow while Dijon has a light brown hue. When it comes to taste, Dijon is a lot spicier and tangier than yellow mustard since Dijon mustard uses brown mustard seeds.

Which mustard is the most popular mustard and the better condiment? Keep reading to find out!

How Do You Use Mustard And Dijon Mustard?

Dijon mustard is French-style mustard that is creamier and pastier in consistency.

Typically, Dijon mustard is commonly used as a spread, incorporated in glazes and sauces, and mixed in with vinaigrettes.

Moreover, Dijon mustard is probably the most versatile and most used mustard by chefs around the world because Dijon mustard can be easily added to any dish.

Dijon mustard is used to make Dijonnaise, a creamy mixture that contains mayonnaise, which is used as a dip or as a condiment for a lot of food.

On the other hand, yellow mustard or American mustard is widely celebrated for its use as a condiment.

Yellow mustard contains vinegar and spices so yellow mustard perfectly compliments meat and fried food.

Additionally, yellow mustard is used as a topping for almost anything that has a bun, like cheeseburgers, sandwiches, hotdogs, and more.

Moreover, yellow mustard can be used to pour over corn dogs, pickles, and pretzels.

Plus, yellow mustard is an important addition to potato salads, deviled eggs, macaroni and cheese, and as a rub for thick meats.

Though also a very versatile condiment, yellow mustard’s uses do not stretch as wide as Dijon mustard because of the amount of vinegar and spices yellow mustard has, meaning yellow mustard can easily overpower a dish.

However, with a little tweaking, the two mustards are very interchangeable and can replace each other when needed.

What Is The Difference Between Mustard And Dijon Mustard?

While both Dijon mustard and yellow mustard have similar uses, the two are also very different in terms of flavor, color, etc.

Yellow mustard has a strong flavor and odor because of the amount of vinegar in the mixture that overpowers the smell.

Additionally, yellow mustard’s flavor is straight to the point of having the mustard flavor and less about the seasonings.

Generally, yellow mustard has a bright yellow color which makes yellow mustard very recognizable and popular to people around the world.

Moreover, yellow mustard has a watery and slightly oily texture. You mostly need to shake Dijon mustard before use to bind the ingredients because the vinegar and oil tend to separate.

On the other hand, Dijon mustard has a very different taste because Dijon mustard is bold and flavorful but not as overpowering with acidity.

Unlike yellow mustard, Dijon mustard is made with verjuice or white wine, not vinegar.

Dijon mustard’s texture is creamier and slightly grainier compared to the smooth consistency of yellow mustard. Dijon mustard has a wide array of uses, making Dijon mustard a favorite in the culinary world.

Chefs love the taste of Dijon mustard because Dijon mustard adds a complex taste to dishes that they enjoy.

Mustard is also very versatile, but mustard is not as versatile as Dijon mustard, which is made into almost everything from dips to dressings.

Which Is Better As A Dip, Mustard Or Dijon Mustard?

Which Is Better As A Dip, Mustard Or Dijon Mustard?

While both are very delicious, neither yellow mustard nor Dijon mustard both do not make a very good dip. They serve many other purposes, but a stand-alone dipping sauce is not one of them.

This is because they both have strong, distinct flavors that may not go so well with food that need to be dipped.

If you need to choose one, Dijon mustard will probably make the better dip because Dijon mustard’s flavor is bold but not strong and vinegary like the regular yellow mustard.

Additionally, Dijon mustard can be paired easily with anything without having to worry about a strong taste that will take over your food.

Dijon mustard’s thick consistency also makes it much better as a dip than yellow mustard. Yellow mustard’s runny consistency will make it harder to stick to the food you are dipping and is more prone to mess.

However, like everything else, the choice is up to you since yellow mustard may work for you or Dijon might.

Which Is Better As A Condiment, Mustard Or Dijon Mustard?

When talking about a better condiment, yellow mustard takes the throne. Not only is yellow mustard the ideal condiment, but yellow mustard is also the easiest condiment to use.

Most yellow mustards come in a squeezy bottle that makes yellow mustard very easy to pour over hot dogs, pretzels, pickles, and sandwiches.

Though Dijon mustard is equally tasty, most Dijon mustards come in a jar so you need a utensil to scoop the Dijon mustard out then spread it. Contamination also occurs faster this way, so diners do not serve Dijon mustard.

Moreover, Dijon mustard is also a very acquired taste, and some people tend to stick to what they know as a condiment, which is regular yellow mustard.

Diners, food carts, and restaurant tables are not complete without a squeezy tube of yellow mustard, making yellow mustard the best in the condiment and convenience area.

Check out our related articles to learn about mustard versus wasabi, mustard versus horseradish, and what mustard is used for.


Mustard and Dijon mustard are both very tasty and equally as popular and these two condiments are very interchangeable in their uses.

While both have similar properties, mustard and Dijon mustard are very different in usage and preparation since they have different ingredients, colors, tastes, etc.

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