Feb 19 2015
Yesterday I had a beef roast in the Crockpot for supper so for something to do I made some Creole mustard. I found the recipe at Nola Cuisine a favorite food site. I liked all the ingredients. It is pretty hot but may mellow down some after setting.
The recipe just makes a half pint; and the next time I will do a double recipe. That was a lot of trouble for just a half pint. When I got mine all cooked and mixed up it was too dry for me so I added some more vinegar. I will also start with ¾ cup of vinegar since the mustard seeds really soak it up. Now I have to wait four weeks to try it out so we’ll see you March 18th.
Smokin Don
Recipe:
Creole mustard from Nola cuisine
Creole Mustard Recipe
1/2 Cup Distilled White Vinegar
1/2 tsp Crushed Red Pepper
2 Cloves Garlic, chopped
1/2 Cup Brown Mustard Seeds, crushed
1 Tbsp Freshly Grated Horseradish
Pinch Cayenne Pepper
Pinch Ground Allspice
1 tsp Kosher Salt
1 tsp Granulated Sugar
1 tsp cane syrup I didn't have so used honey
4 Tbsp Coleman’s Mustard powder
1 small canning jar with lid, sterilized
Place the vinegar, crushed red pepper, and garlic into a small saucepan, bring to a boil. Turn off the heat and let steep for 15-20 minutes then strain the mixture, discard the solids. Bring back to a boil then add the mustard seeds, turn off the heat and let steep for 30 minutes.
In a small bowl combine the vinegar with the horseradish, cayenne, salt, sugar, cane syrup, and brown mustard seed. Whisk in the mustard powder. Pour into the sterilized jar, put the lid on and process in a water bath for 15 minutes. When cool, tighten the lid, and make sure the jar is sealed. Place in a cool dark place and let mature for at least 3-4 weeks before using. This step will allow the flavors to marry and mellow which will not be able to take place in the refrigerator, although the mustard will need to be refrigerated after opening.
update Mar 17: It had set 4 weeks today and when I opened it; it was too dry for me. One thing I did not have my mustard seeds crushed well. Next time will run at least half through a grinder and will use more vinegar. The flavor of this mustard is great for me and I added more vinegar to this batch to save it.
