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December 17, 2013

Creole Mustard

Vegan Culinary Experience, July 2013, by Chef Jason Wyrick

  • This Creole mustard tops off sandwiches (especially this po' boy) nicely. It's lower in sodium than most commercial mustards. Picture Partners/iStockphoto

Makes about 2 cups

1 cup (225ml) dry white wine
1 clove garlic, minced
1 teaspoon celery seeds
1 teaspoon allspice or allspice berries
1/2 teaspoon salt
1/4 teaspoon cloves or 3 whole cloves
1/8 teaspoon freshly grated nutmeg
1 cup (144g) yellow mustard seeds
4 tablespoon vinegar (malt vinegar preferred)

Grind the celery seeds and any whole cloves and allspice. In the wine, simmer the garlic, celery seeds, allspice, salt, and cloves for about 10 minutes. Remove from the heat and allow it to sit for at least 30 minutes, but preferably 2 hours. While it is sitting, toast the mustard seeds over a medium heat until they pop. Grind these. Add this mix to the wine reduction along with the vinegar.

Recipe from Vegan Culinary Experience, July 2013, by Chef Jason Wyrick.


All figures are per 1 tablespoon serving.

Calories: 29.5
Fat: 1.5g
Carbs: 2 g
Fiber: 1 g
Protein: 1.5 g
Sodium: 37 mg

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