If you can’t locate creole mustard, the next best thing is to create your own.

Creole mustard replacements include Dijon, spicy brown, and stone-ground mustard.

What is Creole Mustard Made Of?

Creole mustard is a sweet and spicy mustard that is a tasty mainstay in New Orleans-style creole and cajun cuisine.

According to Emile Zatarain, the first creole mustard was sold door to door by a German settler called Mr. Wolff. Ginard (or Guinard) was the first to commercially make mustard.

Creole mustard is comparable to other mustard sauces, but there are several key distinctions. Brown mustard seeds are marinated in white wine vinegar by Creole mustard manufacturers. Some producers may use horseradish for added heat and spices for taste. Molasses or brown sugar may be used to add sweetness.

Some of the best creole mustard brands contain the following spices:

• Paprika
• Garlic
• The spice black pepper
• Black pepper
• Turmeric
• The powdered onion
• Chili powder
• Allspice

Creole mustard is distinguished from other mustards by the inclusion of spices, heat, and, on occasion, sweetness.

What is the purpose of creole mustard? Creole mustard is used as a condiment on authentic poboy sandwiches. It’s used in creole and cajun sauces, salad dressings, and dips for vegetables and meats.

Recommended Creole Mustard Substitutes

1. Homemade Creole Mustard from Scratch

If you need an alternative for creole mustard, homemade creole mustard is the most authentic-tasting. This recipe requires you to can the mustard yourself, and it won’t be ready to use right away since it has to marinade for a bit to become more delicious.

Another disadvantage of creating your own mustard is that it only lasts a few weeks to six months in the refrigerator once opened. It is no longer safe to ingest if it starts to split, there seems to be pressure in the bottle, or it has an unpleasant scent.

Homemade Creole Mustard from Scratch Recipe

Make your own Creole mustard at home using the following recipe:

• 1 cup vinegar (white wine)
• 2 chopped garlic cloves
• 1 cup crushed brown mustard seeds
• 4 tbsp brown mustard powder, ground
• 1 tablespoon freshly grated horseradish
• 1 teaspoon paprika
• 1 teaspoon ground allspice
• 1 teaspoon turmeric
• a pinch of cayenne pepper
• a pinch of black pepper
• 1 teaspoon kosher salt
• 2 tablespoons molasses or brown sugar
• 1 teaspoon Tabasco or other spicy sauce (optional)
• 1 sterilized small canning jar with lid

Method of Preparation:

1. In a small saucepan, bring the white wine vinegar and garlic cloves to a boil.
2. Take the saucepan from the heat and let aside for 15-20 minutes to steep.
3. Take out the garlic.
4. Return the vinegar to a boil, then add the brown mustard seeds.
5. Take the pot from the heat and let the mustard seeds to soak for another 30 minutes.
6. Combine the vinegar and mustard seed mixture with the other ingredients.
7. Close the lid on the sterilized canning jar with the mixture.
8. In a hot water bath, process the mustard jar for 15 minutes.
9. After taking the mustard jar from the water, check that the lid is snug and the jar closes correctly.
10. Put the mustard jar in a cool, dark area to cure for 3-4 weeks before using. It takes time for the mustard seeds to marinade for the flavors to blend. This procedure cannot occur in a refrigerator.
11. After opening, keep refrigerated.

You now have your own own creole mustard that you can use for anything you want!

2. Homemade Creole Mustard Using Prepared Mustard

We won’t blame you if you don’t have the time or motivation to prepare your own creole mustard.

This dish may be made with any sort of prepared mustard (other than yellow). We use spicy brown mustard, although Dijon or whole-grain mustard can also work. If at all feasible, use whole grain mustard that has not been mixed.

While creating this dish, use the recommended ingredients or a readymade cajun spice mix. If you’re a huge spice fan, you can also double the spices. If you don’t have any of the ingredients, such as horseradish or turmeric, just leave them out.

I prepared tuna salad recently and wanted to include creole mustard. Instead of creating an entire batch of creole mustard, I made approximately a tablespoon with dashes of the ingredients from the recipe below.

Homemade Creole Mustard Recipe Using Prepared Mustard

Here’s a recipe for homemade Creole Mustard that contains prepackaged components for convenience.

• 1 cup spicy brown mustard, prepared
• 1 tbsp horseradish
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon turmeric
• 1 teaspoon ground allspice
• 1 tsp cayenne pepper
• a pinch of black pepper
• 2 teaspoons molasses or similar rich sweetener, such as brown sugar
• 1 tablespoon white wine or white vinegar (if using dijon mustard)
• 1 tablespoon Tabasco (or other spicy sauce) (optional)
• 1 glass jar with a lid

Refrigerate all of the ingredients in a container with a cover.

3. Dijon Mustard

Dijon mustard is a French condiment. Instead of white wine vinegar, mustard manufacturers marinade mustard seeds in white wine or verjuice (the green juice of unripe grapes) for making dijon mustard.

To replicate the texture of creole mustard, use whole-grain dijon mustard rather than blended dijon mustard.

Dijon mustard has a milder taste than creole mustard due to the absence of vinegar. It is also ground more finely than creole mustard and does not include horseradish, sugar, or spices.

4. Spicy Brown Mustard

The difference between dijon mustard and spicy brown mustard is that dijon mustard is made by soaking the mustard seeds in vinegar rather than white wine.

Since creole mustard is made using vinegar rather than white wine, the flavor of spicy brown mustard is more similar to that of creole mustard than dijon mustard. Because of this, it makes a fantastic creole mustard alternative.

Instead of a blended version, go for a whole-grain spicy brown mustard.

Horseradish is added to certain deli-style spicy brown mustards, bringing it closer to creole mustard. Creole mustard, on the other hand, is coarser, sweeter, and contains more spices than brown mustard.

5. Stone-Ground Mustard

Stone-ground mustard, like creole mustard, has a chunky slightly crushed grind of mustard seeds. Whole grain mustard, on the other hand, employs the complete mustard seed.

Curiously, the manufacturer’s combination of mustard seeds used to create stone ground mustard may occasionally make it hotter than creole mustard.

Some stone ground mustard makers employ vinegar, while others use white wine to generate Dijon-style stone ground mustard.

Since Inglehoffer stone ground dijon mustard has sugar and spices, it tastes more like creole mustard than other mustards. Nevertheless, it lacks a vinegar kick.

Although stone ground mustard has a similar heat level and texture as creole mustard, most versions lack the added flavor notes from spices and sugars.

Frequently Asked Questions

We have some solutions for you if you still have questions regarding what to replace for creole mustard.

Conclusion

If you can’t locate creole mustard or don’t have time to wait for it to be sent to you, the best creole mustard substitute is to create your own.

The next best choice is to use deli-style spicy brown mustard with horseradish or stone-ground mustard with additional spices. Nevertheless, Dijon mustard may be used in place of creole mustard.

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