Creole Honey Mustard Recipes

Steps:

• Mix all ingredients together until smooth.
• Refrigerate for 1-2 hours before serving.
• Nonfat mayo tends to cause clumps so you may have to use a blender or an electric mixer. A little extra elbow grease or a whisk will work just as well, however.

Steps:

• Sweat shallots and peppercorns in the oil; do not brown.
• Add white wine and reduce until wine is almost completely evaporated. Cool.
• Add the remaining ingredients; mix well and check seasoning. Refrigerate immediately.

Steps:

• Heat a grill for cooking over medium-high heat.
• Grill the sausages on all sides until nice grill marks appear, about 8 minutes total. Let cool until cool enough to handle, then cut each sausage into 2-inch slices.
• Preheat the oven to 375 degrees F. Line a sheet tray with parchment paper.
• Roll out the crescent dough and cut each triangle in half. Sprinkle the widest edge of the triangle with a bit of jalapeño, about 2 teaspoons of cheese and the grilled sausage. Roll up and place on the prepared sheet tray. Repeat with the remaining dough, jalapeño, cheese and sausages.
• Brush the outsides of the kalaches with the melted butter and sprinkle with everything seasoning. Bake until the cheese is melted and the dough is golden brown, about 12 minutes. Serve with Creole honey mustard.
• Mix the poppy seeds, salt, sesame seeds, dried garlic and dried onion together and store in an airtight container for up to 6 months.
• Mix the honey and mustard together until combined.