A panel of Cooking Light staffers sampled 11 traditional and 6 seeded Dijon mustards in three blind taste testings and delivered their picks for the best in the category.
Credit: Photo: Randy Mayor

There is more to dijon mustard than meets the eye. Here's what we think you need to know:

  • Mellow, non. Tasty and complex, oui. Dijons are traditionally made with brown or black mustard seeds, which give them their trademark bite (ballpark mustards are made with a milder variety). And they are among the most versatile of mustards.
  • Mind the salt. A teaspoon of Dijon mustard adds serious flavor for few calories (5 for Grey Poupon, 10 for Maille). But even such a small amount contains 120mg to 125mg sodium.

BEST TRADITIONAL: Maille Dijon Originale, $3.99 (7.5 ounces)

Delicious wine flavors with a peppery kick put this extra smooth and creamy Dijon at the top of the pack. Whisk it into a vinaigrette for greens with an equally robust flavor, like arugula. This one is also great for kicking up marinades and pan sauces.

BEST COARSE-GRAIN: Grey Poupon Country Dijon, $2.39 (8 ounces)

This sharp, almost chewy but still spreadable Dijon has lots of heat. Add to a charcuterie platter or slather on a sandwich for a sinus-clearing treat. All those seeds also add flavor and visual interest to sour cream-- or yogurt-based sauces.