Description
Bold, tangy, and full of Southern soul, this homemade Creole mustard recipe brings Louisiana’s culinary magic to your table.
Ingredients
Base Mustard Mix:
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½ cup stone-ground brown mustard seeds
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⅓ cup white wine vinegar or apple cider vinegar
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¼ cup cold water
Flavor Enhancers:
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2 tablespoons prepared horseradish (not cream-style)
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1 tablespoon Worcestershire sauce
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1 tablespoon Creole seasoning (e.g., Tony Chachere’s)
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1 teaspoon brown sugar
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1 teaspoon Kosher salt
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¼ teaspoon cayenne pepper (optional)
Instructions
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Soak the Seeds: Combine mustard seeds, vinegar, and water in a bowl. Stir, cover, and let soak at room temperature for 12–24 hours.
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Blend: Add soaked mixture to a food processor with horseradish, Worcestershire, seasoning, sugar, salt, and cayenne. Pulse until desired texture is reached.
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Adjust Flavor: Taste and adjust salt, vinegar, or sugar as needed. Thin with water or vinegar if too thick.
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Store: Transfer to a mason jar or airtight container. Refrigerate for at least 12 hours before using. Keeps up to 2 weeks.
Notes
- For a sweeter version, add 1–2 tablespoons honey.
- Add garlic or smoked paprika for a flavor twist.
- Great as marinade, dipping sauce, or in deviled eggs.
- Best made 24 hours ahead for full flavor development.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: No-Bake
- Cuisine: Southern, Creole
Nutrition
- Serving Size: 1 tablespoon
- Calories: 20 kcal
- Sugar: 0.5 g
- Sodium: 120 mg
- Fat: 1.2 g
- Saturated Fat: 0.2 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 1.8 g
- Fiber: 0.5 g
- Protein: 0.6 g
- Cholesterol: 0 mg