Is there a substitute for creole mustard?
Hi Ch-ers - I am cooking Anne Burrell's rib recipe and it calls for creole mustard. I can't find it anywhere. Does anyone know of a good substitute? Thanks!
I'm from the Northeast so what do I know but to my taste, French coarse-grained mustard is virtually identical, at least to the commercial Zatarain's creole mustard I've tasted. If it's just a small amount among a lot of other ingredients, I think you could safely use almost any mustard as a sub, coarse-grained or not.
[Edit: Fwiw, I have seen Zatarain's mustard at Whole Foods.)
the llittle jar of creole mustard I have is a bit more vinegary than my coarse dijon. but it's pretty similar and now I know (it took me a while to find and buy creole mustard too!) I will probably just substitute, maybe with a little vinegar added.