You can make your own hot and spicy Creole mustard at home with this easy recipe. You will use mustard seeds and spices to create your own condiment.
The process is quite simple, but you will need to plan ahead. The mustard will need to sit at least three weeks to develop flavor before using. If you are planning to make extra to give as gifts, you had better start right after Thanksgiving rather than waiting until Christmas Eve.
The supplies you will need are jars, lids, large pot to use for a boiling water bath to sterilize them, a saucepan, skillet, rolling pin or food processor, strainer, cheesecloth.
- 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
- 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.
- Place the 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 food processor, but do not over-process.) Set aside.
- Sterilize three 1-cup jars and lids by boiling for 10 full minutes, and leave them in the hot water.
- 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.
- Label the jars with the date they were prepared.
- Store in a cool, dry place for 3 weeks before using.
- Once opened, store in the refrigerator.
Enjoy your Creole mustard on sandwiches, with sausages, or an ingredient in potato or pasta salads.
Homemade mustard will last longer stored in the refrigerator, whether opened or unopened. It can last for as long as a year but should be discarded if you see any mold growth or detect off flavors or odors. If you are giving it as a gift, be sure to include those notes to your recipients.