Is there some kind of chemistry that is specific to Dijon mustard, or is it just the taste? What would be the best substitute for Dijon? We have many mustards, both commercial and home made, but the resident mustard maven does not like Dijon!
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.