Creole Honey Mustard Recipes
CREOLE HONEY MUSTARD DRESSING
This is a wonderful salad dressing that works great as a dipping sauce for bread, raw veggies or fried chicken tenders. It is very spicy, but the spiciness can be adjusted by altering the ratio of creole mustard to Dijon mustard. While it isn't low calorie (it DOES contain a half cup of honey!), it can be made nonfat by using nonfat mayo. However, the amount of mayo called for is relatively small. I guarantee you that the nonfat version does NOT taste nonfat!
Provided by houstonian
Categories Salad Dressings
Time 15m
Yield 2 cups, 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients together until smooth.
- Refrigerate for 1-2 hours before serving.
- Nonfat mayo tends to cause clumps so you may have to use a blender or an electric mixer. A little extra elbow grease or a whisk will work just as well, however.
CREOLE HONEY MUSTARD
Make and share this Creole Honey Mustard recipe from Food.com.
Provided by Dani Jean
Categories Sauces
Time 41m
Yield 36 ounces
Number Of Ingredients 11
Steps:
- Sweat shallots and peppercorns in the oil; do not brown.
- Add white wine and reduce until wine is almost completely evaporated. Cool.
- Add the remaining ingredients; mix well and check seasoning. Refrigerate immediately.
Nutrition Facts : Calories 55.3, Fat 4.2, SaturatedFat 1.2, Cholesterol 5.4, Sodium 124, Carbohydrate 3.5, Fiber 0.3, Sugar 1.7, Protein 0.5
CREOLE MUSTARD
This is in response to a request from the boards. You could use this on your sandwiches or spread on chicken or roasted pork. Any time you need some creole style mustard and don't have any on hand.
Provided by Mysterygirl
Categories Sauces
Time 1m
Yield 1/4 Cup
Number Of Ingredients 3
Steps:
- Mix all together.
Nutrition Facts : Calories 250, Fat 14.4, SaturatedFat 0.9, Sodium 4197.1, Carbohydrate 21.4, Fiber 11.9, Sugar 4.2, Protein 15.7
ANDOUILLE-SHRIMP BURGERS WITH CREOLE HONEY MUSTARD
Make and share this Andouille-Shrimp Burgers With Creole Honey Mustard recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 24
Steps:
- Make the mustard: combine all the honey mustard ingredients in a small bowl and mix well; cover and refrigerate until ready to serve.
- Make the burgers: cut the pork and bacon into 1-inch cubes; mix with the garlic, mustard, paprika, liquid smoke, Tabasco, onion powder, oregano, and salt.
- Using a medium die, grind the mixture into a bowl, or finely chop in a food processor; set aside for 30-45 minutes.
- Prepare a medium-hot fire in a charcoal grill with a cover or preheat a gas grill to medium-high.
- Cut the shrimp into ¼-inch pieces and fold into the pork mixture; add the eggs and bread crumbs.
- Handling the meat as little as possible to avoid compacting it, mix well.
- Divide mixture into 8 equal portions and form the portions into patties to fit the rolls.
- Make the grilled onions: brush the onion slices with olive oil and season to taste with salt and pepper.
- When the grill is ready, brush the grill rack with vegetable oil; place the onion slices on a cooler part of the grill rack, cover, and cook, turning once, until very soft (10-15 minutes).
- Place the patties on the grill rack, cover, and cook, turning once, until done to preference, 4-5 minutes on each side for medium.
- During the last few minutes of cooking, place the rolls, cut side down on the outer edges of the grill rack to toast lightly.
- To assemble: on each roll bottom, place a patty, 1 tablespoon of the mustard, and a grilled onion slice; add the roll tops and serve.
Nutrition Facts : Calories 741.6, Fat 36.5, SaturatedFat 11.3, Cholesterol 265.5, Sodium 2098.6, Carbohydrate 48.5, Fiber 3, Sugar 6.5, Protein 51.8
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