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Cajun Mustard

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Bayou Teche brewer and certified Cajun Karlos Knott whips up his own beer-infused Cajun-style mustard; he slathers it on Andouille po’ boys and serves it alongside boudin and terrines.

Makes: 1 cup

  • 2 tablespoons mustard powder
  • 13 cup LA-31 Biére Pâle (or any American pale ale)
  • 1½ tablespoons Worcestershire sauce
  • 13 cup cane vinegar
  • 2 tablespoons cane syrup
  • ½ teaspoon kosher salt
  • ½ teaspoon sugar
  • 3 egg yolks, beaten
  • hot sauce to taste


Set a double boiler on medium-high heat, or set a mixing bowl over a pot of simmering water. Combine all ingredients, and stir until well-combined. Cook, stirring frequently, until the mustard thickens to the desired consistency. Seal and refrigerate up to 2 weeks.



Choose a American Pale Ale for this recipe

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