Creole Mustard Recipe

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Can’t find Creole mustard at the grocery store? Learn how to make your own at home. This mustard is the perfect blend of sweet and spicy and is great to use on sandwiches, as a dip, or even as a base for other sauces and dressings.

Bowl of grainy mustard with a spoon.


 

After searching several of my local grocery stores, I realized that I would probably not be able to find creole mustard. Since we moved to the west coast, I have discovered that I can’t find some of my favorite products that I enjoyed living in Georgia like this special Cajun mustard.

I decided to make my own at home with what I could find in my pantry and spice cabinet and after making this recipe I don’t think that I will be using the store bought version anymore.

What is creole mustard?

Commonly found in Cajun cuisine, creole mustard sets itself apart from traditional smooth mustard with its grainy texture and spicy, unique flavor. This condiment is popular in southern states, especially New Orleans, Louisiana.

Ingredients needed

  • Stone ground mustard – This is a great base for the sauce because of the grainy mustard seeds.
  • Creole seasoning blend – You can typically find Creole blend seasoning in the spice section of the grocery store or you can use a homemade blend.
  • Horseradish – Prepared horseradish adds heat to this mustard.
  • Worcestershire sauce – Adds a savory depth of flavor.
  • Honey – Gives a hint of sweetness to the mustard. You could substitute with molasses for a richer flavor.
  • Hot Sauce – Add a few drops of hot sauce for a little extra heat.
Bowl of honey, horseradish, worcestershire, mustard, seasoning, and hot sauce.

How to make creole mustard

Step one: Place stone ground mustard, honey, Worcestershire sauce, Creole seasoning, horseradish, and hot sauce in a bowl.

Bowl of honey, mustard, and Worcestershire.

Step two: Stir the ingredients until completely combined. Cover and store in the refrigerator for at least 24 hours for the best flavor results.

Bowl with a spoon and grainy mustard.

Recipe tips

  • It’s easy to adjust the spice level, or heat, in the mustard recipe by adding a little more prepared horseradish or hot sauce.
  • If you don’t have stone ground mustard, you could substitute with brown mustard or Dijon mustard.
  • Make sure to allow time for the flavors to come together. I like to allow at least 3-4 hours before serving but if you can wait 24 hours that would be best.

How to use creole mustard

Creole mustard is delicious on so many things!

  • It’s so tasty on hamburgers, sandwiches, hot dogs, and wraps.
  • As a sauce or dip for ham.
  • Use for a dip for things like chicken tenders, pretzels, fried shrimp, pork, or seafood.
  • This can also be used as a base for dressings or other sauces like this amazing copycat Mardi Gras mustard sauce.

FAQ’s

Is there a substitute for creole mustard?

This recipe is a great substitute for store bought creole mustard. You could also substitute with stone ground mustard or even Dijon mustard.

How to store

Store this homemade mustard in an airtight container or jar with a lid in the refrigerator. It will last up to 2 months.

More homemade sauce recipes

If you make this creole mustard recipe let me know in the comments below and give it a star rating. Enjoy!

Bowl of grainy mustard with a spoon.
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Creole Mustard

By Heather Seeley
Make your own flavorful creole mustard at home with just a few ingredients. This sweet and spicy mustard recipe is great as a sauce, dip, and more.
Prep: 5 minutes
Chill time: 1 day
Servings: 0.75 cup

Ingredients 

  • 1/2 cup stone ground mustard
  • 1/2 teaspoon creole seasoning
  • 1 teaspoon prepared horseradish
  • 1 teaspoon Worcestershire sauce
  • 2 teaspoons honey

Instructions 

  • Place stone ground mustard, honey, Worcestershire sauce, Creole seasoning, horseradish, and hot sauce in a bowl.
  • Stir the ingredients until completely combined. Cover and store in the refrigerator for at least 24 hours for the best flavor results.

Video

Notes

  • It’s easy to adjust the spice level, or heat, in the mustard recipe by adding a little more prepared horseradish or hot sauce.
  • If you don’t have stone ground mustard, you could substitute with brown mustard or Dijon mustard.
  • Make sure to allow time for the flavors to come together. I like to allow at least 3-4 hours before serving but if you can wait 24 hours that would be best.

Nutrition

Calories: 172kcal | Carbohydrates: 27g | Protein: 7g | Fat: 6g | Saturated Fat: 0.5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Sodium: 1959mg | Potassium: 366mg | Fiber: 8g | Sugar: 19g | Vitamin A: 679IU | Vitamin C: 4mg | Calcium: 120mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side Dish
Cuisine: American
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