📝 About This Recipe
A staple of Louisiana pantries, this Creole Mustard is a bold, pungent, and grainy condiment that balances fiery heat with deep, earthy complexity. Unlike its smooth French cousins, this version celebrates the coarse texture of brown mustard seeds steeped in a savory blend of vinegar, spices, and a touch of molasses. It is the essential 'secret ingredient' for an authentic Remoulade sauce or a classic Po'boy, offering a sophisticated zing that elevates any dish it touches.
🥗 Ingredients
The Mustard Base
- 3/4 cups Brown mustard seeds (whole, high-quality)
- 1/4 cups Yellow mustard seeds (for a slight mellowing of heat)
- 2 tablespoons Dry mustard powder (Colman's or similar)
The Brine & Flavoring
- 1/2 cups White wine vinegar (high acidity)
- 1/2 cups Apple cider vinegar (for fruitiness)
- 1/2 cups Dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- 1 tablespoon Dark molasses (unsulphured)
- 2 teaspoons Worcestershire sauce (adds umami depth)
- 1 teaspoon Honey (to balance the sharp acidity)
Spices & Aromatics
- 2 cloves Garlic (very finely minced or pressed)
- 1.5 teaspoons Kosher salt
- 1/2 teaspoon Cayenne pepper (adjust for desired heat)
- 1/4 teaspoon Ground allspice (the secret New Orleans aromatic)
- 1/4 teaspoon Turmeric (for a vibrant golden hue)
- 1/2 teaspoon Black pepper (freshly cracked)
👨🍳 Instructions
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1
In a non-reactive glass bowl or large wide-mouth mason jar, combine the whole brown and yellow mustard seeds.
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2
Pour the white wine vinegar, apple cider vinegar, and dry white wine over the seeds. Stir gently 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 24 hours. This allows the seeds to absorb the liquid and soften slightly while releasing their natural oils.
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4
After the soaking period, transfer the entire mixture (seeds and remaining liquid) into a food processor or a heavy-duty blender.
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5
Add the dry mustard powder, molasses, honey, Worcestershire sauce, minced garlic, salt, cayenne, allspice, turmeric, and black pepper.
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6
Pulse the mixture in short bursts. The goal is a 'stone-ground' texture—you want many seeds to remain partially whole while others break down to create a thick, spreadable paste.
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7
If the mixture seems too thick to blend, add 1 tablespoon of water or extra vinegar at a time until the desired consistency is reached.
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8
Transfer the blended mustard into a small saucepan over very low heat.
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9
Whisk constantly for 3-5 minutes. Do not let it boil; you only want to gently warm it to mellow the raw garlic and help the flavors bind together.
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10
Remove from heat and let the mustard cool completely at room temperature.
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11
Spoon the cooled mustard into sterilized glass jars, leaving a little headspace at the top.
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12
Seal the jars and refrigerate for at least 24-48 hours before using. This 'cure' time is vital, as freshly made mustard can be unpleasantly bitter and overly sharp.
💡 Chef's Tips
Always use glass or ceramic bowls; the acid in the mustard can react with metal and create an 'off' metallic taste. If you prefer a smoother mustard, increase the blending time, but traditional Creole mustard should be distinctly grainy. If the mustard is too spicy after the first 2 days, let it age in the fridge for another week; it naturally mellows over time. Check your dry mustard powder for freshness—if it doesn't have a sharp aroma when opened, it won't provide the necessary kick. For a 'Smoky Creole' variation, add 1/2 teaspoon of smoked paprika or a drop of liquid smoke during the blending phase.
🍽️ 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 capers to create a world-class Louisiana Remoulade. Use as a crust for roasted rack of lamb or a glaze for baked ham. Serve alongside a charcuterie board featuring spicy andouille sausage and sharp cheddar cheese. Mix a tablespoon into your deviled egg filling for an unexpected, sophisticated bite.