📝 About This Recipe
A cornerstone of Louisiana's vibrant culinary heritage, this Creole Mustard is a bold, grainy condiment that balances sharp heat with deep, earthy undertones. Unlike its smoother French cousins, this version celebrates the grit and soul of the Bayou with a coarse texture and a complex infusion of vinegar and warm spices. It is the essential companion for everything from a classic Po' boy to a refined remoulade, offering a pungent kick that awakens the palate.
🥗 Ingredients
The Mustard Base
- 1/2 cup Brown mustard seeds (whole)
- 1/4 cup Yellow mustard seeds (whole)
- 2 tablespoons Dry mustard powder (Colman's or similar)
The Infusion Liquid
- 1/2 cup Apple cider vinegar (high quality)
- 1/4 cup White wine vinegar
- 1/2 cup Dark beer (Abita Amber or a similar malty lager)
Aromatic & Spice Profile
- 2 cloves Garlic (very finely minced)
- 1 small Shallot (minced into a paste)
- 1 tablespoon Light brown sugar (packed)
- 1 teaspoon Kosher salt
- 1/4 teaspoon Allspice (ground)
- 1/8 teaspoon Clove (ground)
- 1/2 teaspoon Cayenne pepper (adjust for heat preference)
- 1 teaspoon Worcestershire sauce
- 1 tablespoon Horseradish (prepared, drained)
👨🍳 Instructions
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1
In a non-reactive glass bowl or wide-mouth jar, combine the brown mustard seeds, yellow mustard seeds, and dry mustard powder.
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2
Pour the apple cider vinegar, white wine vinegar, and dark beer over the seeds. Stir well to ensure all seeds are submerged.
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3
Cover the container tightly with plastic wrap or a lid and let it sit at room temperature for at least 12 hours, preferably 24. This allows the seeds to soften and absorb the liquid.
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4
After the soaking period, transfer the entire mixture (seeds and liquid) into a small saucepan over very low heat.
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5
Whisk in the minced garlic, shallot paste, brown sugar, kosher salt, allspice, clove, and cayenne pepper.
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6
Simmer gently for about 5-8 minutes. You are not trying to boil it, just warming it to help the flavors meld and to take the raw 'bite' off the garlic and shallots.
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7
Remove from heat and stir in the Worcestershire sauce and prepared horseradish.
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8
Transfer the mixture to a food processor or a heavy-duty blender.
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9
Pulse the mixture in short bursts. For authentic Creole mustard, you want a coarse, grainy texture—stop when about half the seeds are crushed but many remain whole.
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10
Taste the mustard. If it feels too thick, add a teaspoon of water or additional vinegar to reach your desired consistency.
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11
Transfer the finished mustard into a clean glass jar. Seal tightly.
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12
Place the jar in the refrigerator. The mustard will be quite pungent initially; let it age for at least 48 hours to allow the flavors to mellow and harmonize.
💡 Chef's Tips
Always use non-reactive bowls (glass or ceramic) and utensils, as the vinegar can react with metals like aluminum. If you find the mustard too bitter, add an extra teaspoon of brown sugar or honey to balance the tannins of the mustard seeds. Do not skip the aging process; fresh mustard has a very harsh, 'nasal' heat that only softens after a few days in the cold. For a smoother 'Creole-Dijon' hybrid, blend for an additional 60 seconds until the texture is creamy but still flecked with seed husks. This mustard keeps exceptionally well and will stay fresh in the refrigerator for up to 6 months.
🍽️ Serving Suggestions
Slather generously on a toasted French bread loaf for a Roast Beef Debris Po' boy. Whisk into a mixture of mayo, hot sauce, and chopped celery to create a world-class Remoulade sauce for fried green tomatoes. Use as a binder for a dry rub on pork ribs or brisket before smoking. Serve alongside a charcuterie board featuring spicy andouille sausage and sharp cheddar cheese. Stir a spoonful into a vinaigrette for a punchy dressing on a crisp wedge salad.