PANTRYFLEX

blend · dressing

NATIONAL AWARD WINNERPrep 10 min

Glasspass Creole Mustard

Independent adaptation of a publicly published Kelly Fields recipe. Not affiliated with, sponsored by, or endorsed by Kelly Fields.

Creole Mustard from a national-award-winning chef.

Ratio

Ratio by volume: Honey 15 ml, Dijon Mustard 5 ml, Grain Mustard 45 ml, Cider Vinegar 45 ml, Blended Oil 240 ml
Honey 15 mlDijon Mustard 5 mlGrain Mustard 45 mlCider Vinegar 45 mlBlended Oil 240 ml

Ingredients

  • Honey — 1 Tbsp honey (15 ml)
  • Dijon Mustard — 1 tsp Dijon mustard (5 ml)
  • Grain Mustard — 3 Tbsp Creole mustard (45 ml)
  • Garlic — 1 garlic clove
  • Cider Vinegar — 3 Tbsp cider vinegar (45 ml)
  • Blended Oil — 1 cup blended oil (240 ml)

Method

  1. This sauce needs a blender — the jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

Companion jar

Glasspass Creole Mustard wants a blender — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

3 kitchens · 5 stars · 1 national award

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First run is small.

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Provenance

Kelly Fields works in Southern pastry / New Orleans; credentials include James Beard Outstanding Pastry Chef 2019.

Originally published as Creole Mustard Dressing.

Adapted from a Kelly Fields recipe (Kelly Fields / CBS The Dish).

More from this kitchen

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Kelly Fields / CBS The Dish (published as “Creole Mustard Dressing”). Full citation lives in Provenance.

Companion jar