Small Bowl of Creole Mustard
(click to enlarge)

Creole Mustard


USA Louisiana Creole
Makes:
Effort:
Sched:
DoAhead:  		 2 cup
**
4 days
Must		 An excellent mustard, that's used in both Creole and Cajun cuisines. Easy to make and economical. Usually it is fermented for days, but see Comments if you need it sooner.




1/4
1/3
1
1-1/2
ar
-------
2
1
2
1
1/2
1
c
c
t
t

---
t
t
t
t
t
t
Mustard Seed, yellow  
Mustard Seed, brown (1)  
Starter, opt (2)
Salt
Water
-- Seasonings
Honey
Creole Seasoning (3)
Horseradish (4)
Worcestershire
Molasses
Hot Sauce (5)
Make:   -   (4 days - 45 min work)
  1. Mix MUSTARD SEEDS and grind fairly coarse or how you will want it. I give it 2 seconds in the Chutny Jar of my Indian Mixie. Use whatever you've got.
  2. Mix Mustard, Starter (if available), and Salt until well distributed and place in a suitable jar.
  3. Add suffient Water to just cover. Use a fork to work out air pockets. It will expand, so add more Water and a touch of salt as needed.
  4. Cover tightly and let sit in a warm place until fermented to your liking. this may be as little as 3 days with an active starter, but could be up to 2 weeks depending on weather. Burp the jar every couple of days.
  5. Pour off excess water and stir in all Seasonings items until evernly distributed. Refrigerate for a couple of days to let the flavors blend. It will continue to improve for a month or so.
NOTES:

  1. Mustard Brown:

      Not generally available in you local supermarket spice section, but easily ordered on-line.

  2. Starter:

      Not strictly needed, but it will speed up the start of fermentation. Some juice from home made Sauerkraut or some other natural ferment will be fine.

  3. Creole Seasoning:

      This can be bought but is much better made at home by our easy recipe Creole Seasoning.

  4. Horseradish:

      Amount can vary as you wish. This should be fresh grated or prepared horseradish (not cream style). Rehydrated Horseradish Powder could also be used, but tends to be bitter.

  5. Hot Sauce:

      Amount can vary as you wish. Suitable brands are Crystal, Tabasco, and Louisiana.

  6. Comments:

      A mix of Brown and Yellow Mustard is most popular, but some make it with all Brown (more aggressive) and some with all Yellow (less aggressive). The recipe can also be made without the fermentation, as in our recipe Grainy Mustard. Vinegar is needed for that method.
  7. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
6jv_muscre1 20628 inet   -   www.clovegarden.com
©Andrew Grygus - agryg@aaxnet.com - Linking to and non-commercial use of this page is permitted.