What to look for
Classic Dijon is smooth and wine-vinegar sharp; whole-grain mustard is more textured. Check labels for wine, sulfites, or added flavors when relevant.
Store it thoughtfully
Refrigerate after opening as directed and use a clean utensil. Stir any harmless separation back together.
How to use it
Whisk it with vinegar before slowly adding oil to help a vinaigrette emulsify. In cream sauces, add over moderate heat and taste before salting.
When you need a substitute
Yellow mustard is milder and more acidic; whole-grain mustard changes texture. Dry mustard powder is concentrated and needs liquid.
A common pitfallA heaping spoonful can dominate a delicate sauce; start measured and build the flavor gradually.
Substitutions change flavor, texture, and sometimes safety or structure. Check the recipe and product labels, especially for dietary needs.
