Warning – this homemade Creole Mustard recipe is going to keep you coming back for more! This mustard is made with a Creole kick that will really make your mouth water. Make a jar today, and you’ll find yourself using it all the time!
I really haven’t bought sauces, condiments, or dips from the store in the longest time. Why? It’s so much more rewarding to make them at home! They’re not only vastly healthier (free from all those junk ingredients!), they’re also MUCH tastier! This creole mustard recipe really can’t be beat by anything from the grocery store. The bold flavors of this mustard are incredibly delicious and it’s SO easy to whip up a jar of it!
What is Creole Mustard?
It’s a spicy whole grain mustard that hails from the southeastern United States, specifically New Orleans where it is most popular. The flavors are a fusion of French, Spanish and African influences and it is a bold, spicy, and flavorful condiment that is as versatile as it is delicious.
Let’s talk about just how “from scratch” you want your creole mustard to be. When I make my Bavarian Sweet Mustard, I use whole mustard seeds, making the entire condiment from completely from scratch. You can also follow that same process for creole mustard (omit the juniper, allspice, cloves, and nutmeg and stir in the creole seasonings at the very end before setting the mustard aside to cure for a few weeks), but using whole seeds does require a minimum of a 3-4 week maturing process before it’s ready to use. If you don’t want to wait that long, it’s far quicker to use a store-bought stone-ground mustard as the base, and then just add the other ingredients to it.
I highly recommend using my homemade Creole Seasoning for this. The flavors are far bolder and more vibrant than anything you’ll buy at the store. Our homemade seasoning will infuse your mustard with those classic Creole flavors. If you’re wondering what creole seasoning is, it’s a mouthwatering mix of spices – garlic, onion, paprika, cayenne, thyme, oregano, basil, salt, pepper and smoked paprika. Â
You’re going to have some creole seasoning left over after making your mustard, and you’ll be glad that you do!  It’s an incredibly flavorful seasoning that’s deliciously versatile as an all-purpose blend. It’s great for tossing into or sprinkling on any number of dishes. And of course meals like Jambalaya are impossible to make without it. I also love sprinkling it on foods like popcorn, steamed or roasted veggies, and mashed potatoes for a little taste of Creole!
Tips for making Homemade Creole Mustard
- Don’t try to rush the process! After making your mustard, you’ll want to try it right away. However, it needs to be kept in an airtight container (like a glass jar) in the fridge for at least 24 hours before serving. The flavors need to develop and meld together.Â
- If you want your creole mustard to be extra spicy, toss in some more horseradish. The more horseradish you add, the spicier it will be. Just be cautious – a lot of horseradish can definitely be an overpowering flavor! You can also add more hot sauce to heat things up.Â
How to Use Creole Mustard
Just think about anything you’d use mustard on……and replace it with Creole mustard. It pretty much makes anything more delicious!
Ham and cheese or fried chicken sandwiches, wraps, hot dogs, burgers, crab cakes, po’ boys, wings, potato and pasta salads, pretzel sticks, roast pork, chicken or ham, grilled sausages, deviled eggs, in glazes and marinades, use it to whip up a Creole mustard sauce for dipping by mixing in some mayonnaise and honey or use it to make Creole remoulade sauce…and anything else you’d normally use mustard in that you want to jazz up with a different flavor twist!Â
Another fun way to serve it is on a charcuterie board. Next time you throw a board together, try adding a little creole mustard to the mix and watch as your guests’ faces light up in delighted surprise!
Creole Mustard Recipe
Let’s get started!
It takes all of 5 minutes of prep. Simply stir all the ingredients together in a glass jar. Cover with the lid and store in the fridge for at least 24 hours before using to give the flavors time to meld. Keep stored in the fridge where it will keep for at least a month.
Enjoy!
For more delicious homemade sauces be sure to try our:Â Â
- Bic Mac Sauce
- Tartar Sauce
- Yum Yum Sauce
- Black Bean Sauce
- Hoisin Sauce
- Jerk Sauce
- Char Siu Sauce
- Sweet Chili Sauce
- Teriyaki Sauce
- Sweet and Sour Sauce
Creole Mustard
Ingredients
- 1/2 cup stone-ground mustard (plain, not flavored)
- 2 teaspoons honey
- 1/2 to 1 teaspoon Homemade Creole Seasoning (strongly recommended over store-bought; click link on left for recipe)
- 2 teaspoons horseradish (use more or less depending on heat preference)
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon molasses
- 1 teaspoon hot sauce (e.g., Tobasco) , optional for added heat
Instructions
- Stir all the ingredients together in a glass jar. Cover with the lid and store in the fridge for at least 24 hours before using to give the flavors time to meld. Keep stored in the fridge where it will keep for at least a month.
Nutrition
Richard Rowe says
I, like some of your other readers would really like to make this from scratch, so curing the mustard seeds for three weeks is no imposition! I always buy a jar or two of local “homemade Creole mustard” when traveling the backroads of Louisiana. If it’s not a ton of trouble, could you send me the “scratch” recipe? I’m an old man, so have plenty of time to watch things grow/cure.
Thank you,
-Richard
Kimberly Killebrew says
Hi Richard, I haven’t made this specific mustard from scratch but the process is the same as making my Bavarian Mustard with a few adjustments to the seasonings. Here is the link to that recipe: https://www.daringgourmet.com/homemade-traditional-bavarian-sweet-mustard-bayerischer-suesser-senf/ You would omit the apple juice and I would also cut back on the sugar, maybe by half, and also omit the juniper, allspice, cloves, and nutmeg. Since the Creole seasonings are ground, you would stir those in at the very end of the process just before setting the mustard aside to cure for a few weeks. Again, I haven’t made this from scratch, but if you’re feeling adventurous those adjustments should do the trick. That recipe makes a huge batch so as you’re experimenting I would start by cutting it in half.
AF Phantom says
Like Michael, I have a large bag of mustard seed (I went crazy) and need to make mustard with it. Any help with a recipe, would be helpful. Thanks
Michael Seltenright says
I have a couple pounds of mustard seed I’d like to use to do this from scratch. What liquids should I use to steep the ground seed in?
rusty says
This is some very good stuff Kimberly. Really good. Sure put some life back into my overcooked link of sausage! And I hafta agree with Jen, the hardest part about the recipe was ‘waiting’ for it to get ripe.
Thank you.
Kimberly @ The Daring Gourmet says
Thanks so much, Rusty!
Mary says
In this recipe are you adding these spices and flavourings to already made mustard? Sounds really tasty. I usually make my mustard with seeds from scratch and I could add these seasonings to that. Sounds good! :))
Kimberly @ The Daring Gourmet says
Hi Mary, I address that question toward the beginning of the blog post. You can do it either way, whichever you prefer!
Paul Foster says
When you say stone-ground mustard in the ingredients, do you mean mustard powder, or mustard seeds, or what?
Living in Greece it is not always easy to find the exact ingredients!!
Kimberly @ The Daring Gourmet says
Hi Paul, stone ground mustard is coarsely ground brown mustard seeds. So unlike smooth mustard it has a coarser consistency.
Rebecca Hubbell says
I made this and served it on chicken and waffles for brunch yesterday and they were so good we made them again today! I want to put this on everything!
Kimberly @ The Daring Gourmet says
I’m so glad you enjoyed it, Rebecca, thank you! :)
Betsy says
So good! My new favorite condiment for my favorite sandwiches! Perfect on turkey and fantastic on roast beef. So good even on crackers with a slice of cheese!
Kimberly @ The Daring Gourmet says
I couldn’t agree more, Betsy, and I’m so glad you enjoyed it, thank you!
Jen says
The hardest part is having the patience to wait while it’s in the fridge, haha! Thanks for giving us something for us to add for some kick.