Creole mustard is a condiment found most commonly in the Southeastern region of the United States, specifically Louisiana. A staple in New Orleans-style cuisine, Creole mustard is a blend of Spanish, French, African, and German influences.
The mustard is traditionally made with brown mustard seeds which have been marinated in vinegar, often white wine vinegar, horseradish and assorted spices before being packed or ground.[1][2] It owes its grainy appearance to the use of coarse-ground mustard seeds.[3]
Creole mustard is a versatile condiment featured on po' boy sandwiches and used in sauces, dressings and dips for everything from vegetables to salads to pretzels and chips. It can be used to create a marinade for meats, and can be incorporated into seafood dishes, such as crab cakes, battered seafood or served as a glaze or dipping sauce, as well. It is also the key ingredient found in New Orleans-style or Creole-style remoulade sauce.
^Neal, Bill (2009-10-15). Bill Neal's Southern Cooking. Univ of North Carolina Press. p. 137. ISBN 978-0-8078-8958-9.
^Hagan, Jim Coleman and Candace. "The specifics on Creole mustard". baltimoresun.com. Retrieved 2020-04-23.
^Cajun Cuisine: Authentic Cajun Recipes from Louisiana's Bayou Country, ISBN 978-0935619003
Creolemustard is a condiment found most commonly in the Southeastern region of the United States, specifically Louisiana. A staple in New Orleans-style...
sauce as well. In Louisiana Creole cuisine, remoulade tends to have a tannish or pink tint due to the use of Creolemustard, small amounts of ketchup,...
Dijon mustard (French: Moutarde de Dijon) is a traditional mustard of France, named after the city of Dijon in Burgundy, France, which was the center of...
sometimes replaces the Hollandaise with béarnaise. Eggs Trivette – adds Creolemustard to the Hollandaise and a topping of crayfish. Eggs Woodhouse – includes...
Mustard is a condiment made from the mustard seeds from one of three varieties of mustard plant: Sinapis alba, white mustard (also known as yellow mustard);...
and creolemustard), seasoned with olive oil and creole seasoning, seared on a char-grill, bone crowned with onion rings and served on top of creole 'dressing'...
garlic, crawfish and chicken broth), sour cream, onions, tomatoes and Creolemustard. Walter’s Hot Dog Stand Mamaroneck, New York Serving hot dogs since...
(Bengali: কাসুন্দি) is the Bengali variety of mustard sauce or relish. It has the pungent paste of fermented mustard seeds, spices and sometimes dried mangoes...
mayonnaise, and sliced lettuce, tomato, onion and pickles. Hot sauce and Creolemustard may also be used as condiments. Restaurants in southern Louisiana also...
Gumbo (Louisiana Creole: Gum-bo) is a stew that is popular in the U.S. state of Louisiana, and is the official state cuisine. Gumbo consists primarily...
lamb, pork or turkey on French bread dipped in au jus topped with Creolemustard) 95 Time-Out Chicken Chapel Hill, North Carolina "Chicken Cheddar Biscuit"...
subregions, including Tidewater, Appalachian, Ozarks, Lowcountry, Cajun, Creole, African American Cuisine and Floribbean cuisine. In recent history, elements...
filled with the yolk, mixed with other ingredients such as mayonnaise and mustard. They are generally served cold as a side dish, appetizer or a main course...
onion, and celery are called "the trinity" by chefs in Cajun and Louisiana Creole cuisines. Roughly diced and combined in cooking, the method is similar to...
also popular in Florida, where they are typically served with key lime mustard. The DNA of fried conch fritters exported to Florida from the Bahamas have...
HT, a type of sulfur mustard war gas Haiti (ISO 3166-1 alpha-2 country code) .ht, Internet country code for Haiti Haitian Creole language (ISO 639 alpha-2...
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