How to Make Creole Mustard


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.

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