With a melange of culinary influences, including Italian, French, German and Portuguese, Creole dishes have a reputation for diversity, mustard included. The magic of Creole mustard lies in its adaptability. All Creole mustard has a degree of spiciness inherent to the style of cuisine; however, when you make your own, you can control the heat and flavor balance and even tailor the ingredients to what you will serve it with. For example, mild white fish works well with a coating of mild, floral Creole mustard; whereas, a fatty boudin sausage goes best with a spicy, pungent Creole mustard.
Things You'll Need
- Brown mustard seeds
- Dry white wine
- White wine vinegar
- Pungent ingredients, such as garlic and red pepper flakes
- Creole spices, such as allspice berries, nutmeg and paprika
- Kosher salt
- Brown sugar
Toast brown mustard seeds in a dry saute pan over low heat until fragrant, about 3 or 4 minutes. You need 1 cup of mustard seeds to make 2 cups of mustard.
Transfer the toasted mustard seeds to a saucepan and add an equal amount of dry white wine and water by volume. Bring the mustard seeds to a boil, then turn off the heat. Soak the mustard seeds for 1 hour.
Bring white wine vinegar, pungent ingredients and Creole spices to a boil and steep for 45 minutes. You need 1 cup of white wine vinegar for each cup of mustard seeds used.
This is where the mustard takes a Creole turn. Pungent ingredients usually found in Creole mustard include minced garlic, shallots or onions, and crushed red pepper or red pepper flakes. Creole spices include allspice berries, celery seeds, black peppercorns, cloves, tarragon, nutmeg and paprika. You can use all or any Creole spices and pungents you like, and add them to taste.
Strain the seasoned vinegar through a sieve and into a bowl or measuring cup. Transfer the soaked mustard seeds to a food processor and pulse until coarsely ground.
Transfer the ground mustard seeds to a mixing bowl and mix in the seasoned vinegar until it reaches the desired consistency. Adjust the seasoning to taste with kosher salt and brown sugar.
Transfer the Creole mustard to a food-storage container and store it in the refrigerator for 48 hours before eating so the flavors meld and marry. Keep homemade Creole mustard in an airtight container up to 1 week in the refrigerator.
- Photo Credit olgakr/iStock/Getty Images
What Is Creole Food?
During the 18th century, the descendants of upper-class French and Spanish settlers in colonial New Orleans were known as Creoles. Creole cuisine...
How to Make Whole-Grain Mustard Sauce
This mustard sauce is a great sauce for white meat like pork, chicken, rabbit and turkey, and it goes well with shrimp,...
How to Make Creole Spice Mix
Creole seasonings developed in and around the New Orleans area of Louisiana many decades ago. Creole food is known for its spiciness...
How to Make Mustard
A ballpark hot dog, a ham sandwich and a turkey sub don't taste the same without a hefty dose of mustard. Luckily,...
How to Use Traditional Creole Seasonings
Some of the most flavorful foods you come across are seasoned with Creole seasonings. The traditional spices used in these seasonings cannot...
How to Make Remoulade Sauce
No po'boy sandwich is complete without a dollop or two of creamy remoulade sauce. Remoulade sauce, which features a rich mayonnaise base,...
What Is Creole Potato Salad?
Watch an expert chef review different types of potato salad and explain the basics of Creole potato salad in this free recipe...
Creole Potato Salad Ingredients
Discover what ingredients you'll need to make Creole potato salad including eggs, onion, celery, green onion, may, mustard and parsley in this...
Make Creole Potato Salad Dressing
Watch an expert chef make a dressing for homemade Creole potato salad with mayo, mustard, salt, pepper and parsley in this free...