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Creole mustard is a condiment found most commonly in the Southeastern region of the United States, specifically Louisiana. A staple in New Orleans-style cuisine, which is a blend of Spanish, French, African and German influences, Creole mustard owes its grainy appearance and distinctive tang to a higher concentration of flavorful mustard seeds as compared to other mustard varieties.
Creole mustard is a versatile condiment featured on po' boy sandwiches and used in sauces, dressings and dips for everything from vegetables to salads to pretzels and chips. It can be used to create a marinade for meats, and can be incorporated into seafood dishes, such as crab cakes, battered seafood or served as a glaze or dipping sauce, as well. It is also the key ingredient found in New Orleans-style or Creole-style remoulade sauce.
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