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Creole Mustard

Contributed by: Chris WebAdmin. of


  • 1 cup dry white wine
  • 1 clove garlic, peeled and minced
  • 1 teaspoon celery seeds
  • 1 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves
  • Pinch nutmeg or mace
  • 1 cup Ground Mustard Seeds (see recipe)
  • 2 tablespoons tarragon vinegar
  • 2 tablespoons malt vinegar


Sterilize three 1-cup jars and their lids, and leave in hot water.

Combine the white wine, garlic, celery seeds, allspice, salt, cloves and nutmeg in a small, heavy saucepan. Bring the mixture to a simmer over medium-high heat. Remove the pan from the heat and allow to sit, uncovered, for two hours.

In a large bowl, mix the ground mustard seeds and tarragon and malt vinegars until you have a smooth paste. Return the pot with the wine infusion to a boil over high heat. Remove the pan from the heat and strain through a fine sieve into the bowl with the mustard paste. Mix well, stirring constantly. Pour the mustard into the hot, sterilized jars, leaving 18-inch headspace, and adjust the lids. Store in a cool, dry place for three weeks before use. Refrigerate after opening.

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