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A spicy, whole-grain mustard with a signature Louisiana kick. Made with brown and yellow mustard seeds, horseradish, and a blend of Creole spices, it's the perfect zesty condiment for sandwiches, po' boys, or glazes. This recipe requires a 24-hour soak and a 48-hour maturation period for the best flavor.
For 16 servings
In a non-reactive bowl (glass or ceramic), combine the brown and yellow mustard seeds, white wine vinegar, and water. Stir well, cover with plastic wrap, and let the mixture soak at room temperature for 24 hours. The seeds will absorb the liquid and soften significantly.
After 24 hours, transfer the soaked seed mixture to a blender or food processor. Add the prepared horseradish, light brown sugar, salt, cayenne pepper, paprika, garlic powder, onion powder, and ground allspice.
Pulse the mixture in short bursts for 1-2 minutes, scraping down the sides as needed, until it reaches a coarse, grainy paste. Be careful not to over-blend if you prefer the classic whole-grain texture. For a smoother mustard, blend for an additional minute.
Transfer the mustard into a clean, airtight glass jar. Seal the jar and refrigerate. For the best flavor, allow the mustard to mature in the refrigerator for at least 48 hours before using. This resting period is crucial for the flavors to meld and the initial harshness to mellow.
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A spicy, whole-grain mustard with a signature Louisiana kick. Made with brown and yellow mustard seeds, horseradish, and a blend of Creole spices, it's the perfect zesty condiment for sandwiches, po' boys, or glazes. This recipe requires a 24-hour soak and a 48-hour maturation period for the best flavor.
This cajun_creole recipe takes 10 minutes to prepare and yields 16 servings. At 30.49 calories per serving with 1.31g of protein, it's a beginner-friendly recipe perfect for condiment.
For a touch of sweetness to balance the spice, add 1-2 teaspoons of honey or maple syrup during the blending step.
Experiment with different vinegars like apple cider vinegar or red wine vinegar for a slightly different flavor profile.
Add 1/2 teaspoon of dried thyme or oregano along with the other spices for an herby note.
Use smoked paprika instead of sweet paprika to impart a deep, smoky flavor to the mustard.
Mustard seeds are a good source of antioxidants like selenium and glucosinolates, which help protect your body's cells from damage caused by free radicals.
Compounds found in mustard seeds, horseradish, and cayenne pepper have anti-inflammatory effects that may help reduce inflammation in the body.
The spicy components in mustard and cayenne pepper can provide a temporary boost to your metabolic rate, aiding in calorie burning.
One tablespoon of this homemade Creole Mustard contains approximately 31 calories, making it a low-calorie condiment.
Yes, it can be a healthy choice in moderation. It's low in calories and fat. Mustard seeds contain beneficial compounds like glucosinolates and antioxidants. Homemade versions are also free from preservatives found in many store-bought options.
When stored in a sealed, airtight container in the refrigerator, this mustard will last for up to 3 months. The flavors will continue to develop and mellow over time.
Bitterness right after blending is normal. It's crucial to let the mustard rest in the refrigerator for at least 48 hours. This maturation process significantly reduces the bitterness and allows the flavors to meld. If it's still too bitter after resting, a tiny pinch of extra sugar or a teaspoon of honey can help balance it.
This recipe is specifically for a whole-grain mustard and relies on soaking whole seeds. Using powder would result in a very different, much smoother texture and would not require the long soaking time. It would create a different style of mustard, not Creole mustard.
The main differences are in the ingredients and texture. Creole mustard is a whole-grain mustard made with a mix of brown and yellow seeds, vinegar, horseradish, and Creole spices, giving it a spicy, coarse texture. Dijon mustard is smoother, typically made with brown or black mustard seeds and verjus (unripe grape juice) or white wine, and does not contain horseradish.