Creole mustard
brown mustard seeds | |
| Ingredients generally used | assorted spices |
|---|---|
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
white wine vinegar, horseradish and assorted spices before being packed or ground.[1][2] It owes its grainy appearance to the use of coarse-ground mustard seeds.[3]
Creole mustard is a versatile condiment featured on
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
- ISBN 978-0-8078-8958-9.
- ^ Hagan, Jim Coleman and Candace. "The specifics on Creole mustard". baltimoresun.com. Retrieved 2020-04-23.
- ISBN 978-0935619003
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