8 thoughts on “Creole Mustard Recipe”

1. Good to see you blogging Danno–this economy is kicking a lot of people’s butt’s and just getting food on the table is taking up people’s time.

   Very impressive you are still doing this.

   I don’t understand mustard.

   I like mustard greens.
   I put yellow mustard on a hot dog.
   I put creole mustard on a hot dog.
   I put powdered mustard in some of Paul P’s recipes.

   But, when you taste powdered mustard, it has a very faint taste. It’s a base taste–defintely not an aromatic. However garlic powder and onion powder are base tastes as well but much more assertive.

   Frankly I don’t know how to think about mustard.

   All the best.

   __t_i_m_o_t_h_y__

2. Okay- I can’t put this off anymore, it is time for me to take the plunge and make the mustard. What would you say to using verjus instead of vinegar?

3. Thanks for this recipe Danno. We have a hard time getting Creole Mustard here on the west coast of Canada. I guess not much of a market. I will definitely give this recipe a go. BTW I bought Donald Link’s Real Cajun after I read your review. That book makes me soooo hungry:) Great blog, thanks for sharing.

   Cheers, dj

4. Glad to see you posting again-this looks great! I love mustard and have made some myself, but never creole, so I’m excited to try this.

   I’ve been working my way through Real Cajun and My New Orleans, love them both

5. I made your Creole Mustard Recipe, however, when I addded the crushed mustard seeds to the strained vinegar, it turned into a very dry mix. Should I have soaked the seeds first?

   Thank You

   Steve

6. Please inform where to buy BROWN mustard seeds. I cannot find them. Thaank you Mrs. M

7. This is where I get my mustard seeds. http://www.penzeys.com

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