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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, Creole mustard is a blend of Spanish, French, African, and German influences. The mustard is traditionally made with brown mustard seeds which have been marinated in vinegar, often white wine vinegar, horseradish and assorted spices before being packed or ground. It owes its grainy appearance to the use of coarse-ground mustard seeds. 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. (en)
- La mostaza criolla (en inglés creole mustard) es un condimento hallado con mayor frecuencia en el sur de Estados Unidos, específicamente en Luisiana. Es un ingrediente básico en la cocina de Nueva Orleans, que es una mezcla de influencias españolas, francesas, africanas y alemanas. La mostaza criolla debe su aspecto granuloso y sabor fuerte peculiar a una mayor concentración de granos de mostaza respecto a otras variedades. La mostaza criolla es un condimento versátil presente en sándwiches po' boy y empleado en salsas, aliños y dips para recetas que van de verduras a ensaladas y de pretzels a chips. Puede usarse para elaborar una marinada para carnes, y puede añadirse a platos de marisco, como los crabcakes, a marisco rebozado o servirse como glaseado o salsas para mojar. También es el ingrediente clave de la salsa remoulade de la cocina criolla y de Nueva Orleans.
* Datos: Q5184218 (es)
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- A small dish of prepared Creole mustard (en)
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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, Creole mustard is a blend of Spanish, French, African, and German influences. The mustard is traditionally made with brown mustard seeds which have been marinated in vinegar, often white wine vinegar, horseradish and assorted spices before being packed or ground. It owes its grainy appearance to the use of coarse-ground mustard seeds. (en)
- La mostaza criolla (en inglés creole mustard) es un condimento hallado con mayor frecuencia en el sur de Estados Unidos, específicamente en Luisiana. Es un ingrediente básico en la cocina de Nueva Orleans, que es una mezcla de influencias españolas, francesas, africanas y alemanas. La mostaza criolla debe su aspecto granuloso y sabor fuerte peculiar a una mayor concentración de granos de mostaza respecto a otras variedades.
* Datos: Q5184218 (es)
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- Creole mustard (en)
- Kremžská hořčice (cs)
- Mostaza criolla (es)
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