“There is a mustard museum. Really. It’s in Middleton, Wisconsin, and holds more than 5,600 mustards from all 50 states. Tucked into the museum’s extensive collection is Louisiana’s entry: Creole mustard. Creole mustard was said to have been introduced to New Orleans’s Zatarain family by a German door-to-door salesman and believed to have been first manufactured on Chartres Street. A beloved condiment for sandwiches and a charcuterie board imperative, there are modern incarnations that, well, cut the mustard.
St. Martinville, Louisiana’s Mary Patout is the creator of the addictive Mary Mary Markets Sprouted Mustard. Originally developed for Chef Manny Augello of Bread & Circus Provisions in Lafayette, the mustard generated a cult following at the restaurant as well as with customers who bought it from Lafayette’s Market at the Horse Farm and Good Eggs in New Orleans. Sharp, a wee bit of heat, tangy, with just a hint of sweetness, Mary Mary Sprouted Mustard incorporates loads of Louisiana products, including sugar, vinegar, and beer. Her recipe below is an upmarket tweak of the original, and the color is gorgeous.” -Lorin Gaudin
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- 1 cup red wine, such as Chianti
- ½ cup ruby port
- 1 cup red seedless grapes
- 3/4 cup Mary Mary Markets sprouted mustard
- 1/4 cup dry ground mustard such as Coleman’s
- In a small pot, combine wine and port; cook over medium heat until reduced and syrupy, about 30 minutes.
- To the container of a blender, add wine reduction and grapes; process until puréed. In a medium bowl, combine grape mixture and sprouted mustard. Sprinkle ground mustard over grape mixture and stir gently. Mixture will resemble loose oatmeal.
- Transfer mixture to a clean glass jar, and store in a cool, dark place for 2 weeks. Refrigerate after opening.