Creole Mustard Recipe
A hot and spicy Creole mustard can be easily prepared at home, yielding a tasty condiment suitable for gifting.
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Instructions
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Sterilize 3 (1-cup) jars and lids by boiling for 10 minutes, keeping them hot.
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Whisk white wine, garlic, celery seeds, allspice, salt, cloves, and nutmeg in a small saucepan. Bring to a boil, then remove from heat and steep uncovered for 2 hours.
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Toast mustard seeds in a dry skillet until they pop; remove, cover, and cool.
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Coarsely crush the cooled mustard seeds.
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In a large bowl, mix the crushed mustard seeds with tarragon and malt vinegars to form a paste.
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Reheat the steeped wine mixture to a boil. Strain it into the mustard paste and whisk well.
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Fill the hot, sterilized jars, leaving 1/8-inch headspace, and seal.
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Label jars with the date.
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Store for three weeks in a cool, dry place before using.