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    Creole Mustard

    Add a pop and vibrancy to anything and everything for your taste buds. This mustard is irresistable… the Creole way!

    This multifaceted condiment can do so much for you. Your favorite po’ boy gets happy with a good dousing of this grainy zestiness. And what is that remoulade without a bold splash? This mustard has its unmistakable presence on most of the Charcuterie platters. You can use this in place of your regular mustard for a little bit more punch and flavor. Let’s get to know this New Orleans born Creole mustard. Whipping it up in your very own kitchen is as easy as reaching for that store brand bottle. 🙂

    Creole mustard in a jar against a white background.

    About Mustard

    Mustard is a popular condiment made from seeds of the mustard plant. These brown or black seeds could be used whole, ground, cracked or bruised. They are then mixed with water, vinegar, lemon juice, wine or other liquids along with salt and other flavorings and spices. The result is a paste or sauce ranging in color from bright yellow to dark brown with a taste ranging from sweet to spicy.

    Bowl of regular mustard.

    Dijon, English, French, American yellow mustard, deli-style, Beer mustard, honey mustard, and whole grain mustards are just a few different varieties that you can find. Commonly paired with cold and hot meats and cheeses, it is also relished on sandwiches, hamburgers and hot dogs. Mustard is also one of the vital ingredients in many dressings, sauces, glazes, soups and marinades.

    We see many different types of mustards all the time in our grocery store. But most of us don’t know how easy it is to recreate some of the speciality and fancy mustards whenever you want in your kitchen. We are big fans of New Orleans food and thought we will try their Creole mustard today…

    What is Creole Mustard?

    Creole mustard in a white bowl.

    This spicy, grainy, tangy mustard is found in the southeastern United States, mostly in the New Orleans area. It is inspired by German, French, Spanish and African flavors. The pungent bold flavors come from spicy brown mustard seeds that are just slightly bruised. It is similar to the French Dijon mustard. The main difference being that it’s usually made with vinegar instead of white wine, along with some kind of hot sauce like tabasco and even a little horseradish.

    The end result? A tad bit spicier mustard with a lot of zing and zest. Creole mustard is often used in sauces, dips, sandwiches, salad dressings, glazes and marinades. We will tell you all…

    This is what you need to make your very own Creole Mustard

    A jar of Maille brand old style mustard, the main ingredient.
    • Grainy mustard in a bottle
    • Mustard powder
    • White wine vinegar
    • Tabasco sauce
    • Horseradish
    • Garlic
    • Spices – Allspice and cayenne
    • Sugar
    All of the ingredients in a white bowl ready to be mixed.

    How to use Creole mustard?

    SO MANY WAYS…

    1. Slather your sandwiches, burgers, wraps, hot dogs and corn dogs with your new homemade mustard. Go make that po’ boy!
    2. Mix in a little olive oil, vinegar and lemon juice to make mustard vinaigrette dressing for all your salads, like my Israeli couscous salad.
    3. Serve it as a dip in the middle of that charcuterie board of your dreams, along with other sauces that you can make out of this mustard.
    4. Fried chicken, fried fish, wings, grilled sausages or even just a pretzel… all they want is some great mustard by their side. How about my German sauerkraut balls?
    5. Baste it over meats or seafood and marinate, then pop them in the oven or under the broiler.
    6. Imagine crab cakes, devilled eggs or my salmon patties would get so much flavor with just a little dollop of this flavorful mustard.
    7. Make a glaze with this and honey or orange marmalade for your meats. I tried it with my honey mustard chicken and it was YUM!
    8. Make sauces like the famous remoulade, mustard aioli, honey mustard sauce, sour cream mustard dipping sauce, steak mustard dipping sauce with this zingy mustard.

    How to store Creole mustard?

    This would be great in an airtight container in your refrigerator for a couple of months.

    Another picture of the jar of Creole mustard.

    Sauces and dips make everyday, ordinary food extraordinary. This is way more bold, robust and delicious than any other mustard. Every bite will remind you that you are adding a little Creole love to your food. There is a special kinda feeling when you make all these sauces and dips from scratch. It’s almost like getting up close and personal with your food. Have fun with this Creole mustard. Next will come our favorite Remoulade sauce… I promise. 😉

    Creole Mustard, on my Gypsy Plate… enjoy!

    Overhead shot of the jar atop the Gypsy Plate.

    Try these other great sauces and seasonings!
    Chipotle Mayo
    Chermoula
    5 Minute Pesto
    Cilantro Mint Chutney
    Tzatziki

    Featured image for Creole Mustard post.

    Creole Mustard

    Yield: About 1 cup
    Prep Time: 5 minutes
    Total Time: 5 minutes

    Add some extra punch to your regular mustard with this New Orleans inspired Creole Mustard. Just a few extra ingredients will bring this staple condiment to a whole new level.

    Ingredients

    • 7 oz mustard seeds in vinegar (See note)
    • 1 Tbsp horseradish
    • 1 tsp Tabasco
    • 1/4 tsp allspice powder
    • 1/8 tsp cayenne
    • 2 Tbsp mustard powder
    • 2 tsp sugar

    Instructions

    1. Mix all the ingredients in a bowl.
    2. Store it in your mustard jar and refrigerate.

    Notes

    We are using Maille brand old style mustard, which is crisp whole mustard seeds in vinegar and white wine. It has a grainy texture and delicious powerful punch. We got it from Whole Foods but it's easily available in most grocery stores.

    Nutrition Information
    Yield 40 Serving Size 1 tsp
    Amount Per Serving Calories 28Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 5mgCarbohydrates 2gFiber 1gSugar 1gProtein 1g

    Nutrition information calculated by Nutritionix.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Pinterest

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