Creole mustard is a condiment found most commonly in the Southeastern region of the United States, specifically Louisiana. A staple in New Orleans-style cuisine, Creole mustard is a blend of Spanish, French, African, and German influences.
 A small dish of prepared Creole mustard | |
| Region or state | Southeastern United States, Louisiana |
|---|---|
| Main ingredients | |
| Ingredients generally used | assorted spices |
The mustard is traditionally made with brown mustard seeds which have been marinated in vinegar, often white wine vinegar, horseradish and assorted spices before being packed or ground.[1][2] It owes its grainy appearance to the use of coarse-ground mustard seeds.[3]
Creole mustard is a versatile condiment featured on po' boy sandwiches and used in sauces, dressings and dips for everything from vegetables to salads to pretzels and chips. It can be used to create a marinade for meats, and can be incorporated into seafood dishes, such as crab cakes, battered seafood or served as a glaze or dipping sauce, as well. It is also the key ingredient found in New Orleans-style or Creole-style remoulade sauce.
References
edit- ^ Neal, Bill (2009-10-15). Bill Neal's Southern Cooking. Univ of North Carolina Press. p. 137. ISBN 978-0-8078-8958-9.
- ^ Hagan, Jim Coleman and Candace. "The specifics on Creole mustard". baltimoresun.com. Retrieved 2020-04-23.
- ^ Cajun Cuisine: Authentic Cajun Recipes from Louisiana's Bayou Country, ISBN 978-0935619003
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