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Creole Mustard
Creole Mustard is a traditional American recipe (from Louisiana) for a classic spiced mustard made from a blend of mustard seeds and spices in a white wine base used in many Creole dishes and as a condiment. The full recipe is presented here and I hope you enjoy this classic American version of: Creole Mustard.
prep time
15 minutes
cook time
15 minutes
Total Time:
30 minutes
Makes:
3 small jars
Rating: 
Tags : Sauce RecipesSpice RecipesUSA Recipes
Creole Mustard: Classic American recipe (from Louisiana) for a spiced mustard made from a blend of mustard seeds and spices in a white wine base used in many Creole dishes and as a condiment.
Method:
Begin by preparing the mustard seeds. Heat a heavy frying pan over medium heat and add 200g whole mustard seeds. Cook, uncovered until the mustard starts colouring and begins to pop (about a minute). Remove the pan from the heat and cover with a kitchen cloth. Allow to cool completely (about 6 minutes) then tip the mustard seeds into a coffee grinder or pestle and mortar and render to a powder.
Sterilize 3 x 250ml jars along with their lids and leave in hot water.
Combine the white wine, garlic, celery seeds, allspice, salt, cloves and nutmeg in a small saucepan. Bring the mixture to a simmer then remove the pan from the heat and allow to sit, uncovered, for two hours.
Mix the ground mustard seeds with the tarragon and malt vinegars until you have a smooth paste. Return the pan with the wine infusion to the heat and bring to a boil. Immediately strain through a sieve so that the liquid runs into the mustard. Mix well, then pour the mustard into the hot, sterilized, jars (leaving a 2cm head space). Replace the lids, allow to cool then store in a cool place for three weeks before use. Refrigerate once opened.
