We love mustard, but I've never been a huge Dijon fan--too salty. It turns out that the salt content is twice that of yellow mustard (channeling my 12-year-old self?) or of deli mustard. We have a lovely recipe for a mustard-tarragon sauce served on chicken over greens, but to me, it tastes too salty. Dijon seems the mustard of choice for many recipes. Anyone out there substituting deli mustard or any other mustard in cooking?