Originally posted November 23, 2011

creole mustard

creole mustard by joanie

I'm hooked on Kevin's Cajun food, and if he's going to make homemade pork sausage, then I might as well be kind enough to supply the condiments. That's Southern hospitality!

Note: I'm still perfecting this recipe.


  • 1/2 cup cider vinegar
  • 1/4 cup water
  • 1 clove garlic, crushed
  • 1/4 cup mustard seeds
  • 3 tbsp mustard powder
  • 1 tbsp sugar
  • 1 tbsp brown sugar
  • 1/2 tsp kosher salt
  • 1/8 tsp ground allspice
2/3 cup


Bring vinegar, water, and garlic to a boil over medium heat. Let steep for 20 minutes, then strain.

Meanwhile, heat the mustard seeds in a pan over medium heat. When they start to pop uncontrollably, remove from heat and transfer to a paper towel. Put another paper towel on top, and then use a roller to crack them.

Bring the vinegar back to a boil, and then remove from heat and add the mustard seeds. Let them steep for 20 minutes.

Stir in the mustard powder, sugars, salt, and allspice. Mix well and let sit until the flavor combine.

1 hour



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Adapted from

Nola Cuisine
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