Creole mustard is a staple in the South and used in Lousiana just like any regular mustard would be used in the North. Traditionally, creole mustard uses brown mustard seeds that you crush yourself. To simplify this recipe, we suggest using spicy brown mustard, or alternately, wholegrain mustard if you can't find spicy brown.
- ⅓ cup spicy brown mustard, or wholegrain mustard
- ½ teaspoon Worcestershire sauce
- dash Louisiana style cayenne hot sauce
Stir together. Transfer to a glass jar and keep in the fridge up to 3 months. It's fine to keep it longer, but it may lose some of its punch, as tends to happen with mustard and horseradish.