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Creole Mustard Recipe

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Make your own hot and spicy Creole mustard at home with this easy recipe. The process is quite simple, but plan ahead. The mustard will need to sit at least 3 weeks to develop flavor before using.

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Ingredients:

  • 1 cup mustard seeds, toasted and ground
  • 1 cup dry white wine
  • 1 clove garlic, peeled and minced
  • 1 teaspoon celery seeds
  • 1 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon nutmeg or mace
  • 2 Tablespoons tarragon vinegar
  • 2 Tablespoons malt vinegar

Preparation:

Place mustard seeds in a dry, heavy skillet over medium heat. Heat, uncovered, until the seeds begin to pop. Remove from heat, cover with a paper towel, and let cool, 5 to 10 minutes. Place toasted mustard seeds between 2 sheets of plastic wrap. Crush with a rolling pin until coarsely ground. (You may also use a spice grinder, but do not over-process.) Set aside.

Sterilize three 1-cup jars and lids, and leave in hot water.

In a small heavy saucepan, whisk together white wine, garlic, celery seeds, allspice, salt, cloves, and nutmeg. Bring just to the boil, immediately remove from heat, and let sit to steep, uncovered, for 2 hours.

Mix the coarse-ground toasted mustard seeds, tarragon vinegar, and malt vinegar to a paste in a large bowl. Reheat wine and spice mixture over high heat to a boil. Strain through cheesecloth or a very fine strainer into the bowl with the mustard. Whisk until well-combined. Pour into hot, sterilized jars, leaving 1/8-inch headspace, and seal with lids. Store in a cool, dry place for 3 weeks before using. Once opened, store in the refrigerator.

Yield: about 2-1/2 cups

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