National Sandwich Day on November 3 has come and gone, but sandwiches are a favorite snack 365 days a year. While you’re getting ready to make your next sandwich, you have lunch meat (or vegan meat like Tofurky Hickory Slices), lettuce, tomatoes, Miracle Whip, cheese and you’re all set to collect your condiments. But now you’ve found out that you’re out of Dijon mustard. Here are some other substitutes for Dijon mustard that you can try.

What’s the Difference Between Yellow Mustard and Dijon Mustard?

Yellow mustard is the obvious answer as a substitute. Made from powdered yellow mustard seeds, vinegar and spice, this condiment can sometimes get lost in recipes like tuna salad. Popular as it is on restaurant tables and sporting events, it’s one of those kitchen staples that can often dries up if not used often enough. Dijon mustard, on the other hand, is tangier and spicier. Whereas people may slather mustard on Chicago hot dogs or potato salad, less is more when it comes to Dijon mustard. The latter condiment can last a year longer (three years), if unopened, than regular mustard (two years). In a pinch, yellow mustard is an easy substitute for Dijon mustard though.

Other Substitutes for Dijon Mustard

Honey Mustard: Long before restaurants like Wingstop made Lemon Pepper Wings even more popular, White Castle made honey mustard the go-to condiment for chicken rings. Even the plant-based crowd can admit that honey mustard tastes pretty good on French fries.

Horseradish Powder: This may seem like a peculiar substitute at first, unless you’re a frequent customer at more economical Asian food restaurants (usually Thai or Japanese). If you enjoy cheaper sushi rolls, you’ll often see soy sauce, ginger and a green pasty product on the side. At higher-priced restaurants, that green condiment is wasabi. At takeout locations or cheaper restaurants, horseradish is consistently used as a substitute for wasabi. Both are hot, but horseradish is dyed green while wasabi is naturally green.

German Mustard: It can range from mild to spicy, but it’s sweeter than Dijon mustard. Add vinegar if you want a tangier taste.

Stone Ground Mustard: Made from brown mustard seeds, this is also a tangier option. It’s commonly called whole grain mustard.

Beer Mustard: Made from mustard seeds, beer, vinegar, honey and various seasonings, this condiment is a mix of sweet, spicy and tangy. Like beer-battered fish, cooking the mustard significantly reduces the amount of alcohol in it but doesn’t completely remove it. You will not become intoxicated while eating either of these.

Of course, if you’re interested in branching outside of variations of mustard, mayonnaise, hummus or a small dollop of salad dressing may be the condiment you didn’t know you were looking for.