Creole mustard
 A small dish of prepared Creole mustard | |
| Region or state | Southeastern United States, Louisiana |
|---|---|
| Main ingredients |
|
| Ingredients generally used | Black pepper, red pepper, white pepper, garlic, oil, assorted spices |
| Similar dishes | Dijon mustard, Kasundi |
Creole mustard is a condiment found most commonly in the Southeastern region of the United States, specifically Louisiana. A staple in New Orleans-style cuisine, Creole mustard is a blend of Spanish, French, African and German influences.
The mustard is traditionally made with brown mustard seeds which have been marinated in vinegar, often white wine vinegar, horseradish and assorted spices before being packed or ground.[1][2] It owes its grainy appearance to the use of whole mustard seeds instead of ground mustard seeds.[3] The condiment is similar to the French Dijon mustard but it is made with vinegar instead of white wine, and is spicier and coarser due to its method of preparation.
Creole mustard is a versatile condiment featured on po' boy sandwiches and used in sauces, dressings and dips for everything from vegetables to salads to pretzels and chips. It can be used to create a marinade for meats, and can be incorporated into seafood dishes, such as crab cakes, battered seafood or served as a glaze or dipping sauce, as well. It is also the key ingredient found in New Orleans-style or Creole-style remoulade sauce.
References[]
- ^ Neal, Bill (2009-10-15). Bill Neal's Southern Cooking. Univ of North Carolina Press. p. 137. ISBN 978-0-8078-8958-9.
- ^ Hagan, Jim Coleman and Candace. "The specifics on Creole mustard". baltimoresun.com. Retrieved 2020-04-23.
- ^ Cajun Cuisine: Authentic Cajun Recipes from Louisiana's Bayou Country, ISBN 978-0935619003
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- Louisiana cuisine
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