Making Creole Mustard

Needs to Age

If you are weary of rich and sweet Christmas food, here’s one answer to waking up your taste buds. Make some Creole Mustard. This is a simplified traditional recipe.

Ingredients

1 cup ground Brown Mustard Seeds (I ground mine coarsely in an old hand cranked grinder)

1 teaspoon Garlic Powder

1 teaspoon Horseradish Powder

1 ground Clove

1 ground Allspice

1 teaspoon ground Fennel Seeds

Pinch of Salt

Equal parts White Wine and White Wine Vinegar

Simple and pungent, this whole grain mustard is a modernized version of the classic recipe from The Picayune’s Creole Cookbook (For those who have the newer hardback reprint, edited by Ms. Bienvenu, the recipe is on page 553.) The old method is to steep the spices (they also use Mace) in the white wine on the stove, strain out the spices, add the wine, along with some Tarragon Vinegar and Apple Cider. Warning–the last two ingredients are not included on the ingredient list in the book, and no quantities are specified. I just mix everything after grinding it all, and pour in as much liquid as I need to get the consistency I want. The simplest solution is the best.

This will be blazing hot on the first day, but leave it covered on the counter, and it will become gradually more civilized as the days pass. After a couple of weeks I put it into a mason jar, and then the fridge. You can also can this for future use. Either of these approaches beats anything at any supermarket.

Author: southernfusionfood

Writer, Woodworker, and Happy Eater

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