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January 3, 2014

Creole Mustard

Vegan Culinary Experience 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 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 yellow mustard seeds
4 tablespoons of vinegar (malt vinegar preferred)

Grind the celery seeds and any whole cloves and allspice. In a small saucepan, simmer the wine, garlic, celery seeds, allspice, salt, and cloves for about 10 minutes.

Remove from the mixture 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 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.

Nutrition

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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