Creole Mustard Recipe

Creole mustard recipe

The Spruce / Nita West

Prep: 15 mins
Cook: 20 mins
Plus: 504 hrs
Total: 504 hrs 35 mins
Servings: 100 servings
Yield: 2 1/2 cups

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.


  • 1 cup dry white wine

  • 1 clove garlic, 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

  • 1 cup mustard seeds

  • 2 tablespoons malt vinegar

Steps to Make It

  1. Gather the ingredients.

    Ingredients for creole mustard
    The Spruce / Nita West
  2. In a small, heavy saucepan, whisk together the white wine, garlic, celery seeds, allspice, salt, cloves, and nutmeg.

    Whisk together white wine, garlic
    The Spruce / Nita West
  3. Bring it just to a boil, immediately remove the pan from heat, and allow it to sit and steep uncovered for 2 hours.

    Bring to a boil
    The Spruce / Nita West
  4. In the meantime, toast the mustard seeds by placing them in a dry, heavy skillet over medium heat.

    Toast the mustard seeds
    The Spruce / Nita West
  5. Heat uncovered until the seeds begin to pop.

    Heat uncovered
    The Spruce / Nita West
  6. Remove from heat, cover with a paper towel, and let cool (about 5 to 10 minutes).

    Remove from heat
    The Spruce / Nita West
  7. Place the toasted mustard seeds in a zip top bag. Crush with a rolling pin until they are coarsely ground. You may also use a food processor but do not overprocess the seeds. Set aside.

    Place mustard seeds in ziptop bag
    The Spruce / Nita West
  8. Sterilize 3 (1-cup) jars and lids by boiling for 10 full minutes, and leave them in the hot water.

    Sterilize jars
    The Spruce / Nita West
  9. In a large bowl, mix the coarse-ground, toasted mustard seeds, tarragon vinegar, and malt vinegar to a paste.

    Mix mustard seeds
    The Spruce / Nita West
  10. 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.

    Creole mustard
    The Spruce / Nita West
  11. Pour into hot, sterilized jars, leaving 1/8-inch headspace, and seal with lids.

    The Spruce / Nita West
  12. Label the jars with the date they were prepared.

    Mustards recipe
    The Spruce / Nita West
  13. Store in a cool, dry place for three weeks before using.

    Creole mustard recipe
    The Spruce / Nita West
  14. Enjoy.

    Creole mustard
    The Spruce / Nita West


  • 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.