Dijonnaise is a quick, creamy mustard aioli sauce made with good mayonnaise, Dijon mustard, garlic, and lemon. Tangy, savory, and ready in minutes, it's one of my go-to sauces for making chicken, pork, steak, salmon, sandwiches, fries, and vegetables taste finished. It's so handy to have in the fridge!
I've made this homemade Dijonnaise for years - also called a creamy mustard aioli that starts with good store-bought mayonnaise instead of making mayonnaise from scratch. To build flavor, I use two kinds of mustard, lemon, and garlic. The result is a fast mayo mustard sauce that comes together in minutes and instantly finishes a dish with creamy, tangy flavor. You probably have everything you need in the fridge.
↓ Recipe
Dijonnaise Recipe Highlights
- Make-ahead friendly - Stir it together in minutes and refrigerate until ready to use.
- Easy and fast - No blender required, just a bowl and a spoon for a quick sauce.
- Versatile - Perfect with grilled meats, seafood, sandwiches, and vegetables, or as a quick dip or drizzle.
For a gentle garlic flavor, replace the raw garlic with two garlic confit cloves, mashed into a paste. It's delish and easy to make.
Ingredients You'll Need
- Mayonnaise - Use a good-quality thick mayo as the base, egg-free if needed.
- Dijon mustard - Smooth, sharp, and classic; this is the main flavor driver and my go-to for a refined Dijonnaise. See mustard options below. for fun.
- Whole grain mustard - Adds texture and little pops of mustard seed for a more rustic, interesting bite.
- Garlic - Fresh garlic gives Dijonnaise backbone (skip it if sensitive).
- Lemon juice - A little brightens and balances the richness.
- Dry mustard powder - A little optional insurance if your aioli gets too loose.
Please see the recipe list for measurements, salt, and pepper.
Chef's Tip: Choosing the Right Mustard. While Dijon mustard is the key, you have options on mustards to change things up. One swap will completely change your mustard aioli into a fun new flavor, making it endlessly useful.
- Dijon - Smooth, sharp, and balanced. The natural choice for Dijonnaise.
- Whole Grain - Adds texture and little pops of flavor. Beautiful with steak or roasted vegetables.
- Spicy Brown - Slightly coarser with more warmth and bite.
- English Mustard - Very hot. A small amount goes a long way.
- Honey Mustard - Sweeter and more casual, great for dipping.
- Chinese Hot Mustard - A very sharp, fiery mustard from Chinese cuisine.
- Yellow mustard - Mild, vinegary, classic. Fine in a pinch, but it tastes more "ballpark" than "bistro."
- Flavored mustards - Such as tarragon Dijon, black currant Dijon, provencal, or green peppercorn Dijon. Look for the French brand Edmond Fallot.
Here's another terrific aioli recipe - my spicy harissa aioli, great on tacos, bowls, and salmon.
Substitutions and Variations
- Honey Mustard Dijonnaise - Add 2 teaspoons honey, then taste and add more as desired.
- Herby Dijonnaise - Add chopped soft herbs such as dill, chives, chervil, tarragon, or parsley.
- Horseradish Mustard Aioli - Add prepared horseradish for a sharper kick and steakhouse-style edge. A small amount goes a long way; drain or strain off excess liquid first.
How to Make Homemade Dijonnaise (Mustard Aioli)
- Add mayo, mustards, salt, lemon juice, to a bowl.
- Add the garlic, best to use a microplane zester for a fine paste that melts in.
- Mix until it becomes a smooth mustard sauce. Refrigerate until serving.
How to Thicken or Thin Dijonnaise
If it's too thin, too much lemon juice is usually the culprit, especially if your mayonnaise is on the lighter side. Start with a small amount of lemon and add more to taste. If it's already loose, whisk in a small pinch of dry mustard powder and let it sit a few minutes to thicken. The powder absorbs a bit of moisture and subtly tightens the texture while adding gentle bite. Add more in small increments (⅛ teaspoon at a time) so it doesn't turn sharp.
Chef's Tip: From-Scratch Mayonnaise Option
If you want to go full-scratch dijonnaise, start with my blender homemade mayonnaise as the base. I begin the emulsion by hand, then finish in the blender while slowly drizzling in the oil for the best texture. Homemade mayo is incredible - it just doesn't keep as long in the fridge because it's made with raw egg and no preservatives.
Serving Suggestions
This is the kind of sauce that makes a simple plate feel finished - keep it in the fridge and you'll find excuses to use it. I often serve it with steamed salmon.
- As a dip - Serve Dijonnaise with grilled or roasted vegetables (asparagus, green beans, broccoli, cauliflower), sweet potato fries, regular fries, or roasted baby potatoes.
- With grilled mains - Spoon alongside grilled chicken, pork chops or tenderloin, steak, salmon, bacon-wrapped scallops, shrimp skewers, or burgers.
- As a spread - On burgers, chicken sandwiches, turkey sandwiches, BLTs, or wraps instead of plain mayo.
- For boards and platters - Add to a charcuterie board with sausages, roast pork, ham, or grilled kielbasa; great with pickles and crunchy veggies.
Storage
Store Dijonnaise in an airtight container in the refrigerator for 1-2 weeks. Use a clean spoon each time and keep it cold, preferably not in the refrigerator door. If you add fresh herbs, use it within 3-4 days. If made with homemade mayonnaise, use within 3-5 days. Discard if the sauce changes in smell, color, texture, or develops any separation that doesn't stir back together.
More Homemade Condiment Recipes
From flavorful sauces and aiolis, to homemade enchilada sauce, BBQ sauce, and blueberry compote, I love making homemade condiments! They are easy, gluten-free, and really versatile to have on hand.
If You Make Dijonnaise
Please let me know by leaving a comment. I love to hear from you and your comments help other readers too. And please leave a ⭐⭐⭐⭐⭐. Thank you!
📖 Recipe
Dijonnaise (Mustard Aioli)
Ingredients
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard or your favorite
- 2 tablespoon whole grain Dijon mustard or use all creamy Dijon, no seeds
- 1 garlic clove finely zested or microplaned
- 1 teaspoon lemon juice
- ¼ teaspoon fine sea salt
Options & Variations
- ¼ teaspoon dry mustard powder for a loose aioli
- 2 teaspoons horseradish drained if juicy, more to taste
- 2 teaspoons finely chopped soft herbs parsley, tarragon, dill, chives, chervil
- 2-3 teaspoons mild honey
Notes
- Be careful adding to much lemon juice as it quickly thins the aioli.
- If adding horseradish, strain off any juices first.
- Garlic is best using a microplane zester so the garlic melts in.
Nutrition
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