Creole mustard adds a definite Deep South flavor to any meat, seafood or sandwich. It can become the base of Creole dressing for salads or be a major ingredient in Creole dipping sauces. You can make a quick form of Creole mustard that is ready immediately for use, or you can plan in advance and make a more traditional version that takes approximately three weeks for the flavor to fully develop. Either way, making Creole mustard can be made by anyone in their own kitchen.
Instructions
Quick Creole Mustard
1. Measure six tablespoons of grainy, brown mustard into a mixing bowl.
2. Add in half a teaspoon of good quality Worcestershire sauce and whisk until well blended.
3. Add in Tabasco, hot sauce or horseradish in small drops or amounts until the mustard has the heat factor that suits your own taste.
Traditional
4. Heat a dry, heavy skillet over medium-high heat. Add in one cup of and stir with a wooden spoon until the seeds are uniformly browned.
5. Grind the mustard seeds to a coarse consistency in a spice grinder or mortar and pestle.
6. Combine the wine, garlic, celery seeds, allspice, cloves and nutmeg in a large saucepan. Bring to a boil and cook for five minutes.
7. Remove from the heat and add in the tarragon and malt vinegar. Stir to incorporate.
8. Add in the ground . Whisk or use a wooden spoon to distribute the seeds throughout the spice mixture.
9. Ladle the hot mustard into clean, eight-ounce jars. Place a lid on each of the jars. Store the jars in the refrigerator for at least three weeks. The longer the mustard ages, the better the flavors will marry.
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