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Creole Mustard

Source of Recipe

From "Big Food Big Love" by Heather Earnhardt


Recipe Introduction

"This mustard is popular all over the South, but in New Orleans, you won't find a pantry without it. Grown in Louisiana, black mustard seeds are spicier and have more tang than the standard yellow European varieties. Creole mustard is great on po'boys, with country ham on a biscuit, or served as a dipping sauce for grilled sausages and smoked pork."

List of Ingredients

â—¦ ½ cup yellow mustard seeds
â—¦ ½ cup black mustard seeds
â—¦ 2 cups apple cider vinegar
â—¦ ¼ cup sugar
â—¦ ¼ cup creamy Dijon mustard
â—¦ ¼ cup cold water
â—¦ Kosher salt and freshly ground black pepper


Recipe

In a small bowl, soak the mustard seeds in the vinegar overnight.

The next day, pulse the mixture in a blender until the seeds are starting to break down a bit. With the blender running, add the sugar in a slow, steady stream.

Add the Dijon, water, and salt and pepper to taste, blending until smooth. Store the mustard in a lidded glass jar in the refrigerator; it will keep indefinitely.


Makes 3 cups