Creole Mustard is a pretty unique type of condiment used at dinner tables.
It can be used with a variety of dishes, and works with plenty more, both as a dip and even as an ingredient in itself.
So, what do you do when you suddenly find yourself without any to use?
Well, for some, that might mean the end of their culinary plans.
For others, however, it means looking for an ingredient that can scratch that same tasting itch.
Not exactly an easy task, considering just how much spicy mustard and other ingredients there are out there!
Fortunately, we’re here to help make that decision a little bit easier for you, by showing you some of the best substitutes for Creole Mustard sauce that you can find out there!
We’ve also included a brief guide to what exactly makes creole mustard so special. Both so that you know what you love about this dip, as well as what your replacement needs to… well, replace!
|Substitute||Calorie Intake per teaspoon|
|Creole Mustard||10 kcal (5.67g)|
|Whole Grain Mustard||20 kcal (10g)|
|Spicy Brown Mustard||5 kcal (5g)|
|Dijon Mustard||3.1 kcal (5.4g)|
|Homemade Creole Mustard||N/A (results vary)|
|Stone-Ground Mustard||10 kcal (5g)|
|Hot Chinese Mustard||22 kcal (5g)|
|Beer Mustard||10 kcal (5g)|
What Is Creole Mustard?
So, before we dive any deeper and start discussing other ingredients that you can use instead of creole mustard, we should probably first take a look at what makes this particular variety so loved.
Generally speaking, creole mustard is considered a much spicier variety of mustard. While many varieties certainly have some type of heat to them, creole combines that traditional flavor with even more spiciness.
By combining that with a creamier texture that is more granular than many other mustard sauces, creole mustard is very easy to dollop and spread when you compare it to many older varieties.
This makes creole mustard a very popular option when it comes to dips for many Mexican and Tex-Mex recipes and salads, though it is a favorite condiment across many places in Latin and Southern United States.
And, as we previously mentioned, its easy spreadable texture makes it perfect for a whole range of sandwich and burger recipes as well.
Why Replace It?
So, if this particular kind of mustard is so great, why would someone want to substitute it with another variety in the first place?
Well, there are a few reasons why you may want or need another option available to you.
- You simply do not have a way to purchase or make this kind of mustard sauce for yourself.
- You enjoy some aspects of this mustard sauce, such as its spiciness or creamy texture, but don’t want the other parts that come with it.
In these situations, then, it may prove useful to know a few substitutes that will make up for its scarcity or qualities that you don’t like.
Whole Grain Mustard
When many people think of what mustard should be, whole grain mustard is what often comes to mind for them.
Whole grain mustard is considered the traditional way of consuming this sauce of choice.
This variety has been prepared in such as way that most of the mustard seeds that go into this dish have been crushed, creating the paste texture that it is known for.
However, and very importantly, not all the seeds have been crushed, leaving a few full mustard seeds within the sauce, creating the classic light paste and dark seeds that this type of sauce is best known for.
That also creates a very coarse and rough texture when eaten, completely different from the granular smooth texture of creole mustard.
This aspect alone means that many creole mustard aficionados may not be happy with this as a replacement, which is reasonable.
However, if you are looking for heat in your mustard, then the whole grain is a great substitute, as it is one of the hottest varieties out there.
Especially when you break open one of the whole seeds left in this paste, giving you a hit of heat and spiciness!
If you only have this type of mustard available, and still want that creamier texture, we suggest mixing a spoonful of whole grain mustard with mayonnaise or/ a vinaigrette of your choice, until you get a perfect consistency!
Next to whole grain, Dijon mustard is probably one of the most popular varieties of mustard out there, with its smoother texture and heat.
It is also one of the constitutional ingredients that are often used in creole mustard, making it a great substitute for it too!
This particular variety of mustard has its seeds are soaked in some type of white wine before being crushed.
This results in a smoother paste and accentuates the heat that you expect to find in any good mustard sauce.
While not quite as creamy as creole, Dijon is still noticeably smoother than its whole grain counterpart, making it the perfect mustard to use as both a dip and a spread.
Similarly to whole grain as well, Dijon also makes a great base for making your dip varieties, especially when mixed and prepared with other ingredients such as mayonnaise and vinaigrette.
Homemade Creole Mustard
Is it cheating to include creole mustard as its entry on a list of substitutes for itself?
Still, just because you can’t find any creole sauce in your nearest store, doesn’t mean that you can’t prepare a bowl of this delicious dip for yourself!
The main ingredients that you need to make this mustard sauce for yourself are:
- Worcestershire sauce (around half a teaspoon)
- Dijon mustard (at least 5 to 6 tablespoons)
- Some type of hot or Tabasco sauce
Making your version of creole sauce simply entails mixing these three ingredients thoroughly in a large bowl, until you get that creamy smooth texture that we love about this sauce.
Plus, by making your creole sauce from scratch, you can tailor the flavor and texture of it to your specific tastes.
You can add as much hot sauce as you want, or as much extra Dijon as your mouth can take. You can even add other extras, such as mayonnaise, to get a lighter flavor.
The only note we would have for you is that you should keep these proportions that we have provided in mind when making your own.
Having too much of one ingredient, such as Worcestershire sauce, could make it too liquid, or otherwise completely change the consistency to something that you won’t enjoy.
Spicy Brown Mustard
Moving on from your recipes, we have another variety of mustard sauce that is considered a great substitute for creole, the popular spicy brown mustard sauce.
This type of mustard is made by soaking the mustard seeds in vinegar before they are mashed into the paste, kind of like Dijon mustard in that sense.
This helps give spicy brown mustard plenty of heat to it, making it a great dip to use in salads and other sharing foods.
However, the lack of extra heat from any Tabasco, hot sauce, or other ingredients means that, while there is plenty of heat in this mustard, there isn’t that much spiciness, despite what the name suggests!
Stone-ground mustard is very similar to both creole and whole grain mustard.
Like whole grain mustard, this sauce is made by simply crushing mustard seeds until their contents become a paste that can be dipped into.
However, like creole mustard, this paste is then mixed with other smoother mustard to create something that works a little better as a spread, though still has some of that rougher texture, thanks to some of the remaining intact mustard seeds.
Think of this sauce more as a bridge between the smoothness of creole mustard, and the coarse texture of whole grain mustard.
When framed like this, stone-ground mustard becomes the perfect middle-ground paste.
Hot Chinese Mustard
As the name suggests, this is a mustard variety that is very popular with many Chinese dishes and is every bit as spicy as the other varieties that we have discussed so far.
This variety uses brown mustard seeds as its base, which are generally considered some of the hottest varieties out there. Certainly hotter than white or black mustard seeds.
This type of mustard is very spicy, even when compared to many other types that add additives to get their heat, such as Dijon or creole mustard.
It should also be noted that this is quite a rough dip when compared to other mustard and lacks some of the sweetness that you get from those extras too.
However, in terms of heat, this is a substitute that can’t be beaten.
Finally, we have a slightly lesser-known mustard variety here, the beer mustard.
As the name suggests, mustard seeds for this sauce are marinated in beer, instead of the traditional wine or vinegar that other varieties use.
This results in a sauce that is noticeably spicier than creole sauce while being slightly less acidic too.
So, as you can see, getting the perfect replacement for creole mustard is difficult.
However, the options we have covered should be more than enough for your needs!
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