Dijon is the most popular mustard on the planet, no doubt, but Jimmy is no less tasty at all. They are so similar in taste that only delicate palates can tell exact flavor changes. I have both in my fridge at the moment, and though my family uses them interchangeably, I really can’t bring myself to do so for all occasions. It’s a shame not to use an ingredient to show its full potential. So, here are all the differences between Jimmy Mustard and Dijon!
Dijon is silky smooth and pretty tangy in taste, while Jimmy has a grainy texture and a tad more heat. The catch is in soaking the mustard seeds – in white wine for Dijon and vinegar for Jimmy. A jar of Jimmy mustard is tricky to find unless you’re in their restaurant, while Dijon is on the shelves of every market.
I said it before, and I’ll say it again – mustard is a top-tier condiment! Dijon is a French classic, and no one can argue with that. But Jimmy is a great take on Dijon, as well. This signature recipe from Jimmy John’s sandwich restaurant is a classic of American cuisine. So, read on to find out about the ingredients, preparation, taste, and more.
Ingredients and Preparation
Both of these mouth-watering condiments are brown-mustard-seed-based. The ingredient list is almost the same, but the ratio is different. I can’t tell you the exact measurements, as Jimmy’s mustard recipe is a well-kept secret of Jimmy John’s restaurant.
These are the ingredients: mustard seeds, white vinegar, white wine, water, salt, citric acid, tartaric acid, sugar, and spices. Although, Dijon has one more ingredient – fruit pectin, which is a thickener and has no effect on the taste. It solely creates a spreading consistency, and since Jimmy Mustard doesn’t contain any, it’s not as smooth.
As there is no original recipe for Jimmy mustard, preparation is an unknown process. But, I can tell you that you need to blend Dijon till smooth consistency, while Jimmy has whole seeds left in. When soaking mustard seeds for Dijon, you’ll use vinegar with water or white wine, but Jimmy soaks the seeds in vinegar only.
Vinegar will enhance the flavors of mustard seeds to the maximum, helping them to develop and release the natural relish. White wine soak is specific for Dijon and will infuse the special flavor in the seeds, along with making them ready for emulsification to achieve a creamy, silky, and spreadable consistency.
There are a few recipes for making Jimmy at home, and this is the most similar spice blend to the original: salt, turmeric, paprika, garlic, and onion powder. When it comes to the Dijon recipe, it always calls for simple spices to keep the white wine the star ingredient, so you won’t need anything more than salt and maybe white pepper. This is where the Jimmy heat comes from!
Another thing you need to know when it comes to Dijon is that its price usually depends on the quality of its ingredients. Get all the info in this video!
Taste and Appearance
According to spices added, Jimmy mustard is more piquant, while Dijon has more tang. Jimmy’s grainy texture gives a subjective feeling of spiciness when you bite into a seed, so all the flavor hits at once. On the other side, Dijon is very particular due to seeds soaking in white wine, which I mentioned before.
Mustard is always a pungent condiment, plus Jimmy has a slight note of sweetness and some missing crispiness. They are both complex and intensive, but Dijon is bitter, and Jimmy has the heat. When speaking of appearance, they have a brownish shade; thus, Jimmy has the grains, so it comes off a bit darker in color.
Dijon is so popular that you can find it everywhere! There are hundreds of different brands of Dijon mustard, but I find ones packed in glass jars much more flavorful than those in plastic containers. On the other side, Jimmy is harder to find, as you can get it in Jimmy John’s restaurant only, packed in glass jars, as well.
Sometimes, you will be able to find it online, on e-buy or Amazon, for example. Also, check out local Facebook reseller groups, as there can be good deals! Overall, if you want to try Jimmy mustard but have nowhere to buy it, mix up regular Dijon with quality grainy mustard, like stone grounded variety.
For starters, I like to opt for grainy mustard when my dish is on the softer side to add some crunch. Potato salad is scrumptious when covered in Jimmy mustard, while Dijon is the perfect option for crunchy Caesar salad. Moreover, go for Jimmy when making deli meat sandwiches and Dijon for crisped meat, like fried chicken or bacon.
You can never go wrong with grainy mustard in burgers and hot dogs – it will secure a whole new dimension of relish on the palate.
Sometimes I need an extra silky Dijon texture for perfect deviled eggs. Although Jimmy is tastier with its heat, I adore an impeccable look! Also, when I want a mustard-based creamy sauce, I always go for Dijon – it’s top-notch with stakes and chicken!
Are Jimmy Mustard and Dijon Interchangeable?
Definitely, Jimmy and Dijon are interchangeable unless you’re seeking solely smooth or grainy consistency. They are both perfect in salads, sandwiches, burgers, hotdogs, roasts, and deli platters. You can use both in any meal that calls for mustard because of their similarities, so in the end, everything comes from personal preference.
I mentioned some of my favorite uses above, as I have specific choices when it comes to texture. ☺
What are your favorite uses for Dijon and Jimmy? I would love to read how creative you are in the comments below!