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Creole Mustard

March 24, 2023

from the Spruce


  • 1 cup dry white wine
  • 1 clove garlic, minced
  • 1 teaspoon celery seeds
  • 1 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon nutmeg, or mace
  • 2 tablespoons tarragon vinegar
  • 1 cup mustard seeds
  • 2 tablespoons malt vinegar


  1. In a small, heavy saucepan, whisk together the white wine, garlic, celery seeds, allspice, salt, cloves, and nutmeg.
  2. Bring it just to a boil, immediately remove the pan from heat, and allow it to sit and steep uncovered for 2 hours.
  3. In the meantime, toast the mustard seeds by placing them in a dry, heavy skillet over medium heat.
  4. Heat uncovered until the seeds begin to pop.
  5. Remove from heat, cover with a paper towel, and let cool (about 5 to 10 minutes).
  6. Place the toasted mustard seeds in a zip top bag. Crush with a rolling pin until they are coarsely ground. You may also use a food processor but do not overprocess the seeds. Set aside.
  7. Sterilize 3 (1-cup) jars and lids by boiling for 10 full minutes, and leave them in the hot water.
  8. In a large bowl, mix the coarse-ground, toasted mustard seeds, tarragon vinegar, and malt vinegar to a paste.
  9. Reheat wine and spice mixture over high heat until it reaches a boil. Strain through cheesecloth or a fine mesh strainer into the bowl with the mustard. Whisk until well-combined.
  10. Pour into hot, sterilized jars, leaving 1/8-inch headspace, and seal with lids.
  11. Label the jars with the date they were prepared.
  12. Store in a cool, dry place for three weeks before using.


Homemade mustard will last longer when it is stored in the refrigerator, whether opened or unopened. It can last for as long as a year but should be discarded if you see any mold growth or detect flavors or odors that seem off. If you are giving it as a gift, be sure to include those notes for your recipients.


From → Condiments, Recipes

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