Photo: Randy Mayor

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.

Phoebe Wu
July 20, 2011

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.

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