Creole Mustard Recipes

Steps:

• For the mustard: In a medium saucepan add 1/2 to 1 cup water, the vinegar, mustard seeds and garlic. Bring to a boil and reduce the heat to a simmer. Cook at a simmer for 30 minutes.
• Remove the saucepan from the heat and, while still hot, mix in the whole-grain mustard, honey, mustard, horseradish, sugar, salt and cayenne. Refrigerate until cool.
• For the boudin: Heat a grill pan or heavy-bottomed skillet set over high heat. Brush the pan with the oil and add the boudin. Cook, turning occasionally, until crispy and golden, 10 to 12 minutes. Serve with the Creole mustard and some crackers.

Steps:

• Mix all together.

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:

• You will need a double boiler! In the top half of a double boiler add the egg yolks and 1/3 of the butter. Put the top half in the pot with water simmering. Stirring rapidly for 2 minutes until butter is melted, add remaining butter, continue stirring until it thickens.
• When the butter is melted remove pan from water, Gradually add the lemon juice, continue stirring. Add the mustard and hot sauce. Heat again in the boiling water for 2-3 minutes. Serve warm or cold. Makes about 1 cup.

Steps:

• In a small bowl, whisk together mustard and vinegar.
• Pour oil into mustard/vinegar mixture in a steady stream; whisking, until it is emulsified.
• Serve over simple salad greens and/or your choice of chopped raw vegetables.
• Refrigerate leftover dressing for up to one week.

Steps:

• Whisk all ingredients together until well combined.