Creole Mustard

Moutarde Creole

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Pound of Creole Mustard
  • A Pint of White Wine
  • A Teaspoonful of Ground Cloves
  • A Tablespoonful of Celery Seed
  • A Tablespoonful of Ground Allspice
  • 2 Blades of Ground Mace
  • A Clove of Garlic
  • A Teaspoonful of Salt


Put a pint of White Wine into a clean saucepan, add the mixed ground spices, a crushed clove of garlic, celery seeds and salt. Steep on the rear part of the stove for one hour. Mix the Mustard, ground to a flour, into a smooth paste, with equal parts of cider and Tarragon Vinegar. Strain out the spices from the Wine and add to the paste while boiling hot. Mix thoroughly and bottle for use.