|Nutritional Guidelines (per serving)|
|Servings: 2 1/2 cups (100 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 1g||0%|
|Dietary Fiber 0g||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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 for sandwiches, salads, or any dish that requires a flavorful mustard.
The process is quite simple, but you will need to plan ahead. The mustard needs to sit for at least three weeks to fully develop the flavor before you use it.
This does make a great homemade gift for the holidays, but it's a good idea to begin right after Thanksgiving rather than waiting until Christmas Eve. After all, the recipients are going to want to try it right away, so don't make them wait.
After the flavors have developed, there are countless ways that you can enjoy your Creole mustard. It's great for sandwiches or with sausage. It also makes an excellent ingredient in potato or pasta salads when you want a little more spice than other mustards can provide.
The supplies you will need include jars and lids, as well as a large pot for a boiling water bath to sterilize them. You will also need a saucepan, skillet, rolling pin or food processor, strainer, and a cheesecloth.
Gather the ingredients.
In a small, heavy saucepan, whisk together the white wine, garlic, celery seeds, allspice, salt, cloves, and nutmeg.
Bring it just to a boil, immediately remove the pan from heat, and allow it to sit and steep uncovered for 2 hours.
In the meantime, toast the mustard seeds by placing them 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 (about 5 to 10 minutes).
Place the toasted mustard seeds between 2 sheets of plastic wrap. Crush with a rolling pin until they are coarsely ground. You may also use a food processor but do not over-process the seeds. Set aside.
Sterilize three 1-cup jars and lids by boiling for 10 full minutes, and leave them in the hot water.
In a large bowl, mix the coarse-ground, toasted mustard seeds, tarragon vinegar, and malt vinegar to a paste.
Reheat wine and spice mixture over high heat until it reaches a boil. Strain through cheesecloth or a fine mesh 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.
- Homemade mustard will last longer when it is 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 flavors or odors that seem off. If you are giving it as a gift, be sure to include those notes for your recipients.