Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Recommended Posts

Where I live it is difficult to get specialty ingredients. I want to make Creole Mustard to use in Paul Prudhomme's Louisiana Kitchen cookbook. We have already made our own Andouille Sausage and Tasso Ham from recipes found on the internet and here.

I have searched for Creole Mustard recipes and have only found the four listed below. Having never tasted it I don't know which one would produce a reasonably authentic mustard. Thoughts? Recipes?

Recipe 1

6 tablespoons Dijon mustard 1/2 teaspoon Worcestershire sauce Tabasco sauce or hot sauce

Recipe 2

5 tablespoons brown mustard - grainy

1 tablespoon shallot - minced

1 tablespoon molasses

2 tablespoons white wine vinegar

1/2 teaspoon Tobasco sauce or hot sauce

Recipe 3

1 cup dry white wine

1 clove garlic, peeled and minced

1 teaspoon celery seeds

1 teaspoon ground allspice

1/2 teaspoon salt

1/4 teaspoon ground cloves

1/8 teaspoon nutmeg or mace

2 Tablespoons tarragon vinegar

2 Tablespoons malt vinegar

Place mustard seeds in a dry, heavy skillet over medium heat. Heat, uncovered, until the seeds begin to pop. Remove from heat, cover with a paper towel, and let cool, 5 to 10 minutes. Place toasted mustard seeds between 2 sheets of plastic wrap. Crush with a rolling pin until coarsely ground. (You may also use a spice grinder, but do not over-process.) Set aside.

Sterilize three 1-cup jars and lids, and leave in hot water.

In a small heavy saucepan, whisk together white wine, garlic, celery seeds, allspice, salt, cloves, and nutmeg. Bring just to the boil, immediately remove from heat, and let sit to steep, uncovered, for 2 hours.

Mix the coarse-ground toasted mustard seeds, tarragon vinegar, and malt vinegar to a paste in a large bowl. Reheat wine and spice mixture over high heat to a boil. Strain through cheesecloth or a very fine strainer into the bowl with the mustard. Whisk until well-combined. Pour into hot, sterilized jars, leaving 1/8-inch headspace, and seal with lids. Store in a cool, dry place for 3 weeks before using. Once opened, store in the refrigerator.

Recipe 4

1/2 Cup Distilled White Vinegar

1/2 tsp Crushed Red Pepper

2 Cloves Garlic, chopped

1/2 Cup Brown Mustard Seeds, crushed

1 Tbsp Freshly Grated Horseradish

Pinch Cayenne Pepper

Pinch Ground Allspice

1 tsp Kosher Salt

1 tsp Granulated Sugar

1 tsp Steen’s 100% Pure Cane Syrup

4 Tbsp Coleman’s Mustard powder

1 small canning jar with lid, sterilized

Place the vinegar, crushed red pepper, and garlic into a small saucepan, bring to a boil. Turn off the heat and let steep for 15-20 minutes then strain the mixture, discard the solids. Bring back to a boil then add the mustard seeds, turn off the heat and let steep for 30 minutes.

In a small bowl combine the vinegar with the horseradish, cayenne, salt, sugar, cane syrup, and brown mustard seed. Whisk in the mustard powder. Pour into the sterilized jar, put the lid on and process in a water bath for 15 minutes. When cool, tighten the lid, and make sure the jar is sealed. Place in a cool dark place and let mature for at least 3-4 weeks before using. This step will allow the flavors to marry and mellow which will not be able to take place in the refrigerator, although the mustard will need to be refrigerated after opening.

Share this post


Link to post
Share on other sites

To my knowledge, creole mustard and whole grain mustard are the same thing.

Share this post


Link to post
Share on other sites

saturnbar is correct. The commercial standard for Creole mustard is Zatarain's, and the ingredients are as simple as can be: vinegar, water, brown mustard seed, salt, xanthan gum.

Share this post


Link to post
Share on other sites

I've made #4 and it came out very very stiff--needs to be thinned with water before it's spreadable. It's also rather hotter than the Zatarain's I was hoping to replicate, now that I can't locate a retail source since I moved. I saw a blog about the same recipe where the guy, without explanation, modified it to only 2.5 tbs yellow mustard and it looks much more like the consistency I would have desired.

Share this post


Link to post
Share on other sites

Thanks for the feedback. The yellow mustard quantity in recipe #4 does look like a lot. Will try with less mustard and more water.

Share this post


Link to post
Share on other sites

  • Similar Content

    • By sartoric
      I make this a lot. Traditionally served with dosa, but great with all kinds of Indian food, even just scooped up with bread or pappads for a snack. Although it's slightly different every time, depending on the tomatoes and chillies used, plus the strength of the tamarind, it's easy, quick to make and always delicious.
       
      In a blender - half a medium red onion chopped, 7 dried red chillies broken up a bit, 2 ripe tomatoes chopped, 1 tsp of sea salt, 3 tsp tamarind paste.

       
      Whizz until purée like about 2 minutes.

       
      In a sauté pan over medium heat add 60 ml sesame oil (gingelly), when it's hot but not smoking add 1 tsp black mustard seeds.   

       
      Quickly cover the pan to prevent escape and sizzle for a minute.

       
      Add 1 tsp of urad dal (black lentils, skinned and split they are light grey).

       
      Fry until golden, another minute or so.

       
      Throw in about 20 curry leaves. These splatter so cover the pan again. 

       
      Lower the heat and add the  blender contents.

       
      Simmer, stirring frequently for about 10 minutes, until you get a runny jam consistency.
       
      Ta da !

    • By HoneyMustard
      Pennstation's Honey Mustard taste so good, but they don't sell it in stores like Big Boy Frisch's sells their tartar sauce.

      I am assuming they buy it in bulk from a certain name brand. Does anyone know what that brand is or at least a similar Honey Mustard recipe?
    • By Darienne
      Pannukakku has become a new favorite in the McAuley household. (LCBO Food & Wine, winter season 2016).  We've been using Maple Syrup...made with DH's help in a local sugar shack...but the recipe actually calls for birch syrup.

      Does anyone know where to buy it in Ontario?  Any grocery stores carry it?  Specialty stores?  Toronto? What about in the Cambridge/Kitchener/Waterloo area?
       
      Thanks.
    • By cyalexa
      Salsa Para Enchiladas  
      3 ancho chiles
      2 New Mexico chiles
      2 chipotle chiles
      1 clove garlic, sliced
      2 TB flour
      2 TB vegetable oil
      1 tsp vinegar
      ¾ tsp salt
      ¼ tsp dried oregano
      2 cups broth, stock, or (filtered) chili soaking liquid
      Rinse, stem and seed chiles. Place in saucepan and cover with water. Bring to boil. Cover and remove from heat and let soften and cool. While the chiles are cooling, gently sauté garlic slices in oil until they are soft and golden brown. Remove the garlic from the oil, with a slotted spoon and reserve. Make a light roux by adding the flour to the oil and sautéing briefly. Drain the chilies and puree them with the garlic slices and half of the liquid. Strain the puree back into the saucepan. Pour the remainder of the liquid through the sieve to loosen any remaining chili pulp. Add the roux to the saucepan and whisk to blend. Add the rest of the ingredients to the pan, bring to a boil then and simmer 15-20 minutes. Taste and add additional salt and vinegar if necessary.
    • By JAZ
      In this topic on sweet potato salad, Jaymes said (about mayonnaise):
      I have to disagree: while some cooks here in Atlanta use it, most that I know prefer Hellman's. I certainly do. Duke's is oddly sweet -- halfway to Miracle Whip, in my opinion -- and I can pick it out immediately in things like tuna or potato salad when it's used. If I were faced with the choice of Duke's or nothing on a sandwich, I think I'd have to choose the latter.
      Am I missing something? Do people really like Duke's? Are there other brands worth trying?
  • Recently Browsing   0 members

    No registered users viewing this page.

×