Creole Mustard

Moutarde Creole

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Pound of Creole Mustard
  • A Pint of White Wine
  • A Teaspoonf


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.