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| Mustard Creole |
With a melange of culinary influences, including Italian, French, German and Portuguese, Creole cuisine has a reputation for diversity, including mustard. The magic of Creole mustard lies in its adaptability.
All Mustard Creole have a natural spiciness for this style of cooking; however, when you make your own, you can control the balance of heat and taste and even adjust the ingredients to what you are going to serve.
To illustrate, the soft white fish goes well with a layer of light floral Mustard Creole; whereas, the fatty boudin sausage goes best with the hot, spicy Mustard Creole.
What You Need:
Brown mustard seeds
Dried White Wine
white wine vinegar
Spicy ingredients, such as garlic and red chili flakes
Creole spices, such as allspice berry, nutmeg, and paprika
halal salt
Brown sugar
Steps to make Mustard Creole:
Step 1.
Roast the brown mustard seeds in a dry skillet over low heat until fragrant, about 3 or 4 minutes. You will need 1 cup of mustard seeds to make 2 cups of mustard greens.
Step 2.
Transfer the roasted mustard seeds to a saucepan and add equal amounts of dry white wine and water by volume. Boil the mustard seeds until boiling, then turn off the heat. Soak the mustard seeds for 1 hour.
Step 3.
Simmer the white wine vinegar, hot ingredients, and Creole spices for 45 minutes. You will need 1 cup of white wine vinegar for every cup of mustard seeds used.
Recommendation:
This is where mustard takes Creole's turn. Spicy ingredients commonly found in Creole mustard include chopped garlic, shallots or onions, and crushed red pepper or red chili flakes.
Creole spices include allspice berries, celery seeds, black pepper, cloves, tarragon, nutmeg and paprika. You can use any or all of the Creole and spicy spices you like, and add to your taste.
Strain the seasoned vinegar through a sieve and place it in a bowl or measuring cup. Transfer the soaked mustard seeds to a food processor and pulse until coarsely ground.
Transfer the ground mustard seeds to a mixing bowl and mix in the seasoned vinegar until it reaches the desired consistency. Adjust the seasoning to taste with kosher salt and brown sugar.
Transfer the Creole mustard to a food storage container and refrigerate for 48 hours before eating to allow the flavors to blend and blend. Store homemade Creole mustard in an airtight container for up to 1 week in the refrigerator.
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