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Cooking with mustard-Dijon is way too salty!

Karen K Feb 18, 2013 01:44 PM

We love mustard, but I've never been a huge Dijon fan--too salty. It turns out that the salt content is twice that of yellow mustard (channeling my 12-year-old self?) or of deli mustard. We have a lovely recipe for a mustard-tarragon sauce served on chicken over greens, but to me, it tastes too salty. Dijon seems the mustard of choice for many recipes. Anyone out there substituting deli mustard or any other mustard in cooking?

  1. paulj Feb 18, 2013 01:53 PM

    Trader Joes sells a Dijon from France that is 105mg sodium per tsp (5g). It's a rather potent mustard, especially right after opening.

    1. Bacardi1 Feb 18, 2013 02:04 PM

      Have you tried different brands? I pretty much stick to "Grey Poupon" for Dijon, & don't find it overly salty.

      But it could just be personal preference. For instance, I've never cared for yellow mustard, even as a kid. Find it too relatively sweet for mustard.

      1 Reply
      1. re: Bacardi1
        chloebell Feb 18, 2013 02:08 PM

        I've used whole grain mustards before in my cooking. I do think it's a personal preference, b/c I love Dijon - and a lot of times it'll depend on what type/kind of mustard I have in my frig at that particular time!

      2. s
        sandylc Feb 18, 2013 05:03 PM

        I haven't found Grey Poupon to be too salty - ?

        Can you reduce the salt in the rest of the recipe, maybe?

        1 Reply
        1. re: sandylc
          C. Hamster Feb 18, 2013 05:29 PM

          Me neither.

        2. ipsedixit Feb 18, 2013 09:21 PM

          How about adding a bit of honey to balance out the "saltiness" of the Dijon? Of just use Honey Dijon mustard?

          1. g
            GH1618 Feb 18, 2013 09:53 PM

            I suggest you try making your own mustard sauce from scratch, using Colman's or some other mustard flour.

            1. w
              wyogal Feb 18, 2013 10:10 PM

              Use what you like.
              try some out and then wing it. I substitute all the time. I regard recipes as suggestions.

              1. sunshine842 Feb 18, 2013 10:51 PM

                the flavor profiles are so different that I can't imagine making the substitution, particularly since most recipes calling for mustard only call for a spoonful or two -- not enough to shift *most* recipes.

                I abhor yellow mustard, but have several jars of Dijon (whole-grain, Dijon, Beaune, gingerbread, walnut, raspberry, and Espelette pepper) sitting in my pantry.

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